French Onion Soup for 4

Ingredients

• Fats & Aromatics
  • 2 cups unsalted butter
  • 8 Tbsp olive oil
  • 16 cups thinly sliced onions (about 4 lb)
• Broth & Seasoning
  • 20 cups beef broth
  • 8 Tbsp dry sherry
  • 4 tsp dried thyme
  • Salt & pepper, to taste
• Toppings
  • 16 slices French bread (baguette-style)
  • 16 slices provolone cheese
  • 8 slices Swiss cheese, diced
  • 1 cup grated Parmesan cheese

Directions

1. Sweat the onions
   • In an 8-quart stockpot over medium heat, melt butter with olive oil.
   • Add all the sliced onions and stir constantly until soft and translucent (do not let them brown).
2. Build the soup
   • Pour in beef broth, then stir in sherry and thyme.
   • Season with salt and pepper.
   • Bring to a gentle simmer and cook, uncovered, for 30 minutes, stirring occasionally.
3. Prepare for broiling
   • While the soup simmers, set your oven rack about 6 inches from the broiler element and preheat the broiler.
4. Assemble and broil
   • Ladle hot soup into four oven-safe bowls.
   • Top each bowl with one slice of bread (break into pieces if needed).
   • Layer on 1 slice provolone, ½ slice diced Swiss, and a generous tablespoon of Parmesan.
   • Place the bowls on a rimmed baking sheet and broil 2–3 minutes—until cheese is bubbly and lightly browned.
5. Serve
   • Remove carefully from oven (bowls will be hot!).
   • Let stand 1–2 minutes, then enjoy your rich, cheesy French onion soup.