Recipe By Lori Levin
Published Mar 6th
Prep 15m Cook 50m Additional - Ready In 65m
Servings 4 servings Calories 585.3

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Recipe Ingredients

  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans 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

Cooking Directions

  1. 1 Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. 2 Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. 3 Heat the oven broiler.
  4. 4 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. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts

  • Calories 585.3
  • Carbohydrate 27.9 g
  • Cholesterol 98 mg
  • Fat 43.9 g
  • Fiber 2.7 g
  • Protein 20.9 g
  • Saturated Fat 24.2 g
  • Sodium 1578.3 mg
  • Sugar 6 g


  1. I've been trying to perfect the onion soup for years, and this recipe served as a perfect base. I try onion soup every chance i get, and I still say mine is the best. This recipe is simple and delicious as is, but here are my tweaks to take it up a notch into perfect - Read more ...
  2. This is very close to a recipe I have been using for the past 30 years or so. The only changes/suggestions that I would make are to add a tablespoon of Worchester Sauce and use all butter instead of the olive oil. Make sure that you saute the onions well. (Also, make sure that you - Read more ...
  3. Delicious!!!! I give this 10 stars with a few minor changes. I used less than half the amount of butter, and PLEASE be sure to caramelize the onions! Instead of sherry, I opted for a dry red wine and make sure you toast your bread before putting under the broiler with the cheese. Otherwise it - Read more ...
  4. Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown (not burnt) before adding the stock and other ingredients. Try it, you will be amazed at - Read more ...
  5. After ordering this soup many times at restaurants, this recipe reproduces precisely what French Onion Soup is supposed to taste like. Look, French Onion Soup a challenging soup to eat: chunks of chewy cheese and soggy bread floating on top...but it's supposed to be that way. I often suggest additions or subtractions to a recipe, - Read more ...
  6. OH-MY-GOSH!! I cannot believe how simple AND delicious this soup is!! I doubled the recipe and brought this to our family Sunday fiasco and the crock pot was emptied!! They LOVED it, not to mention they think I can cook! I used 1 large vidalia onion, 1 large white onion, and about 4-5 med yellow - Read more ...
  7. The basic recipe is very good with easy to find ingredients. I didn't like fighting with all the bland provalone cheese. So now I use Gruyere and Romano cheeses for more flavor. The sherry is not optional - buy a good one and add it near the end of cooking. Use a spanish white onions - Read more ...
  8. I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants in town (that is not kid-friendly so we had to find a babysitter too) to get the best onion soup in town but thanks to Lori Levin, I can make it myself! I sliced about - Read more ...
  9. I have tried many french onion soups and this is one of the best. It was not salty nor was it overly sweet it was perfectly seasoned. The only thing I had trouble with was judging how much onion to use. I used two large white onions and found that to be perfect. I cooked - Read more ...

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