This fresh fruit salad is given a surprising savory bite by tangy pickled onions and creamy avocados. It makes a beautiful first course when put in a lovely martini glass.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- 1 pinch salt and pepper to taste
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese, diced
- ¼ cup grated Parmesan cheese
Instructions
- Gather all ingredients.
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- Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
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- Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes.
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- Meanwhile, preheat the oven’s broiler.
- Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.
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- Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
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- Serve hot and enjoy!
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Reviews
This is a really good basic recipe. When I prepare I cook it in a dutch oven in the oven letting the onions slowly caramelize. It takes some time on this step to build up that viscous silkiness of the broth. This is not a quick soup.
I Added garlic, worchester sauce and 2 TBKE sppins of beef stock. Then it was perfect
Sorry. Carmelized onions is the whole point 2nd is gruyere. This is just v bland and boring….
I thought it was good, but not great. Like another reviewer said, I don’t think provolone is the best choice. And next time I think I’ll try Gruyere over Swiss. It also needs something to make the broth richer. I added Worcestershire, but perhaps it needed more. My family loved it. I’m the one who thinks it needs some tweaking.
I found the thyme to be a little overpowering. I will only use a smidge next time. But, overall, this recipe is easy and the result is quite palatable.
Poor onion soup. How can you have flavor without caramelizing? Yes,quick to produce, but no flavor! CAN NOT BELIEVE SOME PEOPLE GIVE THIS 5 STARS.
I agree with many of the other reviews (wish I had read them before cooking) that the onions NEED to be caramelized. The recipe also calls for wayyyy too much butter. I will not be using this recipe again, but if I was, here are the changes I would make: – only use a 1/4 cup of butter – use more onions (probably 6 cups) – caramelize the onions – add worsteshire sauce
Excellent Recipe. Some minor adjustments to season I created for me but spot on other wise Yum!
Way too much butter but good flavor. I thought more onions would make it even better.
Oh how I wish I’d read the reviews for this recipe before I made it. I assume those who gave this 5 stars have never had really good French Onion Soup. I agree with the reviewer who said this was like eating butter with onions and thyme. You cannot make a true French Onion without caramelized onions. My mistake for thinking this recipe writer knew something I didn’t. I won’t make it again, that’s for sure.
Excellent and easy to follow. I’m watching my fats so I used 1 T butter mixed with 1 T olive oil. That was plenty! I actually carmelize the onions. No need to “salt” heavily as she does in the video as store bought beef broth has the salt already. I added a T fresh garlic after sweating the onions for extra flavor and fresh chives to garnish.
So easy and delicious. I’ve put this into my regular roster.
Maybe this is a classic French recipe? I just had French onion soup in France, and it was like this, it was bland and below average. No caramelization AND the wrong cheese. Gruyere is a must!
Easy enough for basic understanding of ingredients- definitely have to carmalize onions. I did that last night for 3 hours in the evening, whe. Netflix watching- then assembled into a crock pot this morning. House is gonna smell amazing. After reading other comments going to go put a tablespoon of Worcester
It was simple , it was delicous !!!! Thank you for sharing …..
This recipe makes no sense. At the top where it says “what is French onion soup?”, it clearly states that it is a soup made with caramelized onions… but then the recipe says “do not brown the onions” You should also deglaze with the sherry before adding the beef stock.
Desperately needs the onions to be caramalised, brandy and white wine added along with alcohol burned off. Needs much more flavour. Weight of ingredients is much easier than silly cup sizes. All cups are different.
sounds yummy-I will be making this for sure
I cut it down for one serving by using one sliced onion, 1 c beef broth and a splash of sherry. I make my own bread, so used a thick slice of bread toasted and topped with parmesan and baby swiss (all I had on hand). Very tasty and quite satisfying!!
This soup is so easy and wonderful. I did carmelize the onions.
The soup was easy to make and delicious. I don’t think it was necessary to use some oil with the butter, next time I will use only butter. I also added some red wine and a sprinkle of packaged onion soup. I will definitely make this soup again. Five stars!