French Onion Recipe

Directions

1. 1

   Caramelize the Onions

   In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 25-30 minutes.

2. 2

   Add Sherry and Broth

   Once the onions are caramelized, add the sherry wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes, then add the beef broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for another 20 minutes.

3. 3

   Prepare the Bread and Cheese

   While the soup is simmering, preheat your oven to 350°F (175°C). Toast the slices of crusty bread until golden brown. Remove the bay leaf from the soup.

4. 4

   Assemble and Bake

   Ladle the soup into oven-safe bowls, place a slice of toasted bread on top of each bowl, and sprinkle with provolone cheese. Place the bowls in the oven and bake until the cheese is melted and bubbly, about 10-15 minutes.

5. 5

   Serve

   Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your French onion soup!