French Onion Soup

French Onion Soup with Sherry and Swiss Cheese

French Onion Soup recipe made on top of stove with caramelized onions and Cream Sherry.

Top with Swiss Cheese and serve with your favorite wine for an impressive meal.

No need to spend hours making this soup.

This is a great dish to make and serve immediately

or cook ahead, assemble, heat and serve just as guests arrive.

French Onion Soup Recipe

  • 2 large white onions, sliced (about 6 cups)
  • 4 tablespoons butter
  • 1/2 cup Cream Sherry
  • 4 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons extra butter, if needed
  • 4 cups homemade beef broth (or 2 cans 14.5 oz. each canned beef broth)
  • 2 slices French bread
  • butter for toasting bread
  • 2 slices (1 oz. each) Swiss Cheese (with eyes*)
  • grated Parmesan Cheese

Peel and remove root and stem ends from onions.

Slice in half from stem end to root end.

Slice each piece of onion making thin half circles.

Melt 2 tablespoons butter in medium size skillet on low head and add onions.

Stir to coat all pieces with butter.

Cover and cook 10-12 minutes until until the onion changes color and browns lightly, stirring every few minutes to prevent sticking.

Uncover and stir in Cream Sherry and saute until onions are caramelized and tender.

Takes about another 10-12 minutes.

Uncover and stir in Cream Sherry and saute until onions are caramelized and tender.

Takes about another 10-12 minutes.

Remove onions from skillet with a large slotted spoon and place in a medium size saucepan, leaving as much of the drippings in the skillet as possible.

Sprinkle the flour and salt over drippings in saucepan and stir to make a paste.

If the flour wants to clump it means you need a little more oil.

If it does, add the 2 extra teaspoons of butter and stir it until the mixture is lightly brown as if you are making a gravy.

Slowly stir in the broth. (If using canned broth, add enough water to the broth to make 4 cups.)

Stir and cook until sauce thickens slightly and comes to a boil.

Add to soup pot and stir gently.

Heat until all is piping hot and turn off heat.

Prepare toast and cheeses.

Cut slices of French bread to fit in top of soup or serving bowl.

Cut Swiss Cheese to fit on top of bread, but slightly smaller size. (The bread shrinks a little while it is toasting.)

Stir cheese trimmings into soup pot until cheese is melted.

Butter and toast each slice of bread until golden brown.

Spoon or pour soup into serving bowls.

If your soup bowl is ovenproof place slice of toasted bread on top of soup.

Then place cut out cheese on top of toast and sprinkle with Parmesan Cheese. 

Place soup bowls in oven under broiler to melt cheese.

If your soup bowls are not ovenproof, you will need to toast your bread and melt your cheese separately. 

Butter you bread on both sides, remove from the oven and top with the cheeses.

Return to the oven and broil until cheese is melted.

Carefully remove from oven with a spatula. (The cheese will be very hot) and place on top of soup.

Serve with wine of your choice, if you prefer.

Also is excellent served with green tea beverage.

Serves 2.

NOTE: If you prefer to prepare dish to serve later, make soup and topping separate and store soup in refrigerator.

Cut toast and cheese in advance and toast just before assembling.

*Swiss Cheese that has holes, called eyes, is more pronounced with flavor, especially a nutty flavor because of the longer fermentation period. 

You will taste a delightful difference in the type with eyes.

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