* ½ cup Unsalted butter * 2 tbsp Olive oil * 3-4 cups Sliced onions or yellow onions * 4-5 cups Beef broth * 2 tbsp Dry sherry or White wine * 1 tsp Dried thyme * A pinch of salt or kosher salt and black pepper to taste * 4-5 slices French bread * 3-4 slices Provolone cheese * 2 slices Swiss cheese diced * ¼ cup Parmesan cheese grated * 1-2 tbsp All purpose flour * For garnishing Spring onions or shallots
**Directions**
1. In a pot set over medium heat, melt butter with olive oil. Add the onions and repeatedly stir until they are soft and transparent. Don’t let the onions brown. 2. Add thyme, sherry, white wine, and beef broth. Add salt and pepper to taste. Allow stewing for 25-30 minutes. 3. In the meantime, preheat the oven. 4. Place one slice of bread on top of each bowl of soup after ladling it into oven-safe serving bowls (bread may be broken into pieces if you prefer). 5. A slice of provolone, a half-slice of chopped Swiss, and Parmesan cheese are placed between each slice of bread. 6. Also, add all-purpose flour to give thick consistency to the soup. 7. Bowls should be placed on a baking sheet and under the heat for two to three minutes or until the cheese bubbles and starts to brown. Garnish the French onion soup with spring onions and slices of bread. Serve right away.
**Notes**
1. You can eliminate herbs like rosemary or parsley from the recipe. In addition, fresh thyme can be used in place of rosemary. 2. The use of packaged stock with a high salt level should be avoided. Preparing your vegetable stock is preferable for this recipe. 3. Both whole wheat flour and all-purpose flour are alternatives. 4. Use gluten-free bread, for instance, rice flour bread, for bread.
GyrosOnMyMind
You lost me when you said don’t let the onions brown. Then you mentioned vegetable stock at the bottom when the listed ingredients have beef stock. This ain’t it OP.
KoalaBears8
A little paprika helps the cheese to brown really nicely.
necroubikon
See. Frenchies have onion soup. We spaniards have garlic soup. That’s why we’ll never get along.
Just joking, it looks good, I’ll probably take this out later this week. Thanks for it.
Starbellyyyy
Hmm yeah no… you didn’t caramelize the onions when that’s literally the most vital step on French onion soup 🤨
5 Comments
**Full Recipe** – [French Onion Soup](https://www.bitensip.com/french-onion-soup/)
**Ingredients**
* ½ cup Unsalted butter
* 2 tbsp Olive oil
* 3-4 cups Sliced onions or yellow onions
* 4-5 cups Beef broth
* 2 tbsp Dry sherry or White wine
* 1 tsp Dried thyme
* A pinch of salt or kosher salt and black pepper to taste
* 4-5 slices French bread
* 3-4 slices Provolone cheese
* 2 slices Swiss cheese diced
* ¼ cup Parmesan cheese grated
* 1-2 tbsp All purpose flour
* For garnishing Spring onions or shallots
**Directions**
1. In a pot set over medium heat, melt butter with olive oil. Add the onions and repeatedly stir until they are soft and transparent. Don’t let the onions brown.
2. Add thyme, sherry, white wine, and beef broth. Add salt and pepper to taste. Allow stewing for 25-30 minutes.
3. In the meantime, preheat the oven.
4. Place one slice of bread on top of each bowl of soup after ladling it into oven-safe serving bowls (bread may be broken into pieces if you prefer).
5. A slice of provolone, a half-slice of chopped Swiss, and Parmesan cheese are placed between each slice of bread.
6. Also, add all-purpose flour to give thick consistency to the soup.
7. Bowls should be placed on a baking sheet and under the heat for two to three minutes or until the cheese bubbles and starts to brown. Garnish the French onion soup with spring onions and slices of bread. Serve right away.
**Notes**
1. You can eliminate herbs like rosemary or parsley from the recipe. In addition, fresh thyme can be used in place of rosemary.
2. The use of packaged stock with a high salt level should be avoided. Preparing your vegetable stock is preferable for this recipe.
3. Both whole wheat flour and all-purpose flour are alternatives.
4. Use gluten-free bread, for instance, rice flour bread, for bread.
You lost me when you said don’t let the onions brown. Then you mentioned vegetable stock at the bottom when the listed ingredients have beef stock. This ain’t it OP.
A little paprika helps the cheese to brown really nicely.
See. Frenchies have onion soup. We spaniards have garlic soup. That’s why we’ll never get along.
Just joking, it looks good, I’ll probably take this out later this week. Thanks for it.
Hmm yeah no… you didn’t caramelize the onions when that’s literally the most vital step on French onion soup 🤨