Bistro-Classic French Onion Soup

1. 1

   Melt butter in a large stockpot over medium heat. Cook and stir the onions, garlic, thyme, salt, and pepper in the hot butter until the onions are soft and browned, about 30 minutes.

2. 2

   Pour in the red wine and sherry; bring to a boil. Reduce the heat to low and simmer until you no longer smell the alcohol cooking off, about 15 minutes.

3. 3

   Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

4. 4

   Sprinkle the onion mixture with flour and stir to coat; cook for 10 minutes. Pour in the broth, stir to blend in the flour, and simmer until slightly thickened, about 20 minutes.

5. 5

   While the soup simmers, arrange the baguette slices on a baking sheet and drizzle with olive oil. Bake the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping the slices halfway through. Set aside.

6. 6

   Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.

7. 7

   Ladle the soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each serving of soup, then top each with a Swiss cheese slice and a provolone slice. Carefully set the filled crocks on a sturdy baking sheet.

8. 8

   Cook the soup under the preheated broiler until the cheese is browned and bubbly, 3 to 4 minutes.

• Calories 660.06 kcal High
• Protein 24.95 g Good Source
• Carbs 56.73 g Moderate
• Total Fat 35.06 g High
• Saturated Fat 19.4 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 83.7 mg High
• Sodium 1188.2 mg High
• Fiber 3.21 g Moderate
• Sugar 7.29 g Moderate
• Added Sugar 1.27 g Low Source
• Calcium 622.93 mg Good Source
• Iron 2.54 mg Moderate
• Potassium 390.11 mg Low Source
• Vitamin A 7.36 mcg_rae Low Source
• Vitamin C 17.86 mg Moderate
• Vitamin D 0.2 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷