French Onion Soup
French Onion Soup is a timeless comfort food featuring caramelized onions in rich beef broth, topped with melty cheese and crunchy croutons. This quick version uses Marsala wine for deep flavor, and it’s ready in just 25 minutes.
Equipment
- - Large skillet
- - Large pot
- - Oven-safe ramekins
- Baking sheet
- - Broiler
Ingredients
- - ¼ cup butter
- - 2 large onions thinly sliced
- - 6 cups beef broth
- - ½ cup Marsala wine
- - 1 teaspoon fresh thyme
- - Salt and black pepper to taste
- - 2 tablespoons sugar heaping
- - 2 tablespoons malt vinegar
- - 5 oz Caesar-style croutons
- - 6 slices provolone cheese
- - 2 slices Swiss cheese chopped
- - ¼ cup grated Parmesan cheese
Instructions
- In a skillet, melt butter over medium-high heat. Add onions and thyme. Cook until caramelized, about 5 minutes.
- In a large pot, bring beef broth to a boil. Add sugar and malt vinegar. Reduce heat and simmer for 5 minutes.
- Deglaze skillet with Marsala wine, bring to a boil, scraping up browned bits. Pour into broth.
- Add onions to broth, season with salt and pepper. Simmer for 3–5 minutes.
- Ladle soup into oven-safe ramekins. Top with croutons, Swiss and Parmesan cheese, then two slices of provolone.
- Broil on low for 5–7 minutes until cheese is bubbly and golden.
- Garnish with fresh herbs and serve hot.
Notes
- Caramelize onions slowly for best flavor.
- Marsala wine adds unique depth; sherry or white wine can be substituted.
- Add croutons and cheese only before serving to prevent sogginess.
- Marsala wine adds unique depth; sherry or white wine can be substituted.
- Add croutons and cheese only before serving to prevent sogginess.