Name: Classic French Onion Soup with Cheese Topping Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 0.5 cup unsalted butter; 2 tablespoons olive oil; 4 cups sliced onions; 5 cups 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; 0.25 cup grated Parmesan cheese

There’s something utterly comforting about a warm bowl of soup bubbling with rich flavors and gooey cheese on top—that’s exactly why I adore this Classic French Onion Soup with Cheese Topping Recipe. It’s a cozy hug in a bowl that’s surprisingly easy to make and just perfect for chilly evenings.

A light blue pot with a white inside surface is filled with thin slices of yellowish white onions. The onions are being mixed with melted butter or oil, which pools slightly on one side of the pot. A wooden spoon with a smooth texture is stirring the onions from the right side of the pot. The pot sits on a flat, white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic French Onion Soup with Cheese Topping Recipe
Top Tip
How to Serve Classic French Onion Soup with Cheese Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic French Onion Soup with Cheese Topping Recipe

Why You'll Love This Recipe

This recipe has been a kitchen staple for me ever since I first made it on a blustery fall afternoon. What makes it so special is the layering of simple ingredients that combine into something truly luxurious—you get that deep caramelized onion flavor without any fuss, all topped off with a melty, golden cheese crust that just hits the spot.

Rich Flavor Without Complexity: You don’t have to be a pro chef to get that authentic French onion goodness, it all comes together with everyday ingredients.
Perfect Cheese Topping: The combination of provolone, Swiss, and Parmesan gives a delightful melt and browned crust you’ll want to scoop up with every bite.
Comfort Food at Its Best: This soup feels like a warm hug and makes any dinner feel extra special.
Great for Entertaining: Serve it in individual oven-proof bowls, and watch your guests’ eyes light up when you broil the cheese right at the table.

Ingredients & Why They Work

The beauty of this Classic French Onion Soup with Cheese Topping Recipe lies in its simple, thoughtful ingredients. Each one plays a key role—from the silky butter to the flavorful beef broth. Picking good quality ingredients will really boost the final taste. Here’s a little rundown on why each is important.

Flat lay of a large white ceramic bowl filled with thinly sliced fresh yellow onions, a small white bowl with pale golden unsalted butter, a small white bowl with clear green olive oil, a large white ceramic bowl containing rich dark beef broth, a small white bowl with amber dry sherry, a small white bowl with dried thyme sprigs, a small white bowl with coarse salt and cracked black peppercorns, four rustic slices of crusty French bread, four slices of creamy white provolone cheese, a small pile of diced pale yellow Swiss cheese, and a small mound of finely grated white Parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: It adds richness and helps soften the onions without overpowering their flavor.
Olive Oil: Used with butter to prevent burning and add a subtle earthiness.
Sliced Onions: The star ingredient that slowly melts down into sweet, tender goodness.
Beef Broth: Provides the deep savory base classic to French onion soup, choose low-sodium if you want to control salt better.
Dry Sherry: A splash lifts the flavors with a slight fruity note—if you don’t have sherry, a dry white wine or even a little balsamic vinegar can work.
Dried Thyme: Adds a gentle herbal background that complements the onions beautifully.
Salt and Pepper: Essential for seasoning and balancing all the flavors.
French Bread: For that toasty, absorbent base that soaks up the soup and crisps up under the broiler.
Provolone Cheese: Melts wonderfully giving a mild cheddar-like softness to the topping.
Swiss Cheese: Offers a nutty depth and melts evenly with a little stretch.
Parmesan Cheese: Brings sharpness and a golden crust when broiled, rounding out the trio.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found that the best part of the Classic French Onion Soup with Cheese Topping Recipe is that it’s very adaptable. I like to tweak the cheese blend sometimes based on what I have on hand or add a splash of cognac in place of sherry when I’m feeling fancy. You should totally make it your own!

Variation: For a vegetarian version, swap beef broth for a robust mushroom broth and skip the dry sherry or replace it with a splash of white wine vinegar to keep brightness.
Cheese Choice: I’ve played with Gruyère or even aged cheddar instead of Swiss, and it’s just as delightful.
Extra Herb Twist: Adding fresh thyme or rosemary at the end adds a fresh pop of flavor.
Make It Sweeter: If you like your soup sweeter, caramelize the onions a bit longer until golden brown. Just watch carefully to avoid burning!

Step-by-Step: How I Make Classic French Onion Soup with Cheese Topping Recipe

There are three white ceramic pots with turquoise handles, each filled with dark brown onion soup topped with a single toasted round bread slice covered in melted, browned cheese. The pots are placed on a silver metal tray with a textured surface, and two silver spoons rest on the tray, one inside a pot and one beside the pots. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Onions Slowly for Sweetness

Start by melting unsalted butter together with olive oil in a large stockpot over medium heat. Add your thinly sliced onions and stir them gently. This step requires patience—keep stirring often until the onions are tender and translucent but not browned. This usually takes about 15-20 minutes. The slow cooking draws out the natural sugars, giving that sweet, mellow flavor that's absolutely key.

Step 2: Build the Soup Base

Once the onions are softened, pour in your beef broth, then add dry sherry and a sprinkle of dried thyme. Season lightly with salt and freshly ground pepper. Let the soup simmer gently for about 30 minutes, uncovered, so all those flavors meld beautifully.

Step 3: Prepare the Bread and Cheese Topping

While the soup simmers, preheat your oven’s broiler. Ladle the hot soup into oven-safe bowls. Place a slice of French bread on top of each—break it into pieces if you prefer more coverage. Layer each slice with provolone cheese, then scatter diced Swiss cheese, and finally sprinkle Parmesan on top. This triple cheese combo browns perfectly under the broiler to form that signature crust.

Step 4: Broil Until Golden, Bubbly, and Delicious

Place your bowls on a rimmed baking sheet and slide under the broiler for 2 to 3 minutes. Keep an eye on it—once the cheese bubbles, melts, and takes on a lovely golden brown, it’s ready. This quick broiling step transforms the soup into something truly irresistible.

Step 5: Serve Hot and Enjoy!

Carefully remove the bowls (they’ll be very hot!) and serve your classic French onion soup immediately. There’s nothing quite like breaking through that crispy, cheesy top and dipping your spoon into the silky soup beneath.

Top Tip

I’ve made this soup countless times and learned a few tricks that really elevate the experience—don’t worry, these are easy to remember but make a world of difference.

Low and Slow Onion Cooking: Resist the urge to rush the onions; gentle cooking lets the sugars develop fully without bitterness.
Avoid Browning the Onions: The goal is tender translucence, not caramelization—too much color can make the soup taste sharp instead of sweet.
Broiler Watch: Cheese can go from perfectly bubbly to burnt in seconds—stay close and keep an eye on it while broiling.
Use Oven-Safe Bowls: This saves you the hassle of transferring and lets you serve the soup straight from the oven, adding to the cozy vibe!

How to Serve Classic French Onion Soup with Cheese Topping Recipe

Garnishes

I like to keep it classic with just the cheese topping, but a sprinkle of freshly chopped parsley adds a lovely pop of green and fresh aroma. Some freshly cracked black pepper on top always finishes it off perfectly in my book.

Side Dishes

Pair this soup with something light so it doesn’t overpower the rich flavors—think crisp green salad with vinaigrette, roasted veggies, or even a simple baguette to dip. I often serve it with a chilled glass of dry white wine or a simple sparkling water with lemon.

Creative Ways to Present

For special occasions, try serving the soup in mini cocotte bowls or ramekins, allowing each guest their own individual serving. You can even prepare the soup in advance and broil the cheese topping just before serving for a wow factor at dinner parties.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftover soup (without the bread and cheese topping) in a sealed container—it keeps well for up to 3 days. When I’m ready to enjoy it again, I add fresh bread and cheese before broiling, so it tastes just like new.

Freezing

This soup freezes wonderfully if you just freeze the broth and cooked onions mixture. Thaw it overnight in the fridge, then reheat gently on the stove. Add fresh bread and cheese topping only when you’re ready to serve; the texture is much better that way.

Reheating

Reheat the soup gently on the stovetop over medium-low heat to avoid boiling. Then ladle into oven-safe bowls, add fresh bread and cheese, and broil until bubbly and golden. This keeps the topping fresh and crispy rather than soggy.

Frequently Asked Questions:

Can I use other types of cheese for the topping?

Absolutely! While provolone, Swiss, and Parmesan create a classic blend, you can experiment with Gruyère for a traditional French feel, mozzarella for stretchiness, or even aged cheddar for a sharper bite.

What’s the best way to slice onions for this soup?

I recommend slicing them fairly thin and uniform so they cook evenly. About ⅛ to ¼ inch slices work well, and a mandoline can help if you want perfect slices quickly.

Do I have to use dry sherry?

Not at all. Dry sherry adds a nice subtle depth and a slightly sweet, nutty flavor, but you can substitute with dry white wine, vermouth, or a small splash of balsamic vinegar, depending on what you have on hand.

How can I prevent the cheese from burning under the broiler?

Stay close and watch the soup carefully while it broils—it can go from beautifully browned to burnt in seconds. Using oven-safe bowls placed on a rimmed baking sheet makes it easier to handle, and removing the dish as soon as the cheese bubbles and lightly browns is key.

Final Thoughts

This Classic French Onion Soup with Cheese Topping Recipe has been a go-to comfort for me over many seasons, filling my kitchen with that wonderful aroma that says home and warmth. I hope you find as much joy in making and sharing it as I do. It’s the kind of dish that feels fancy but is totally doable, perfect for when you want to treat yourself or impress friends without too much fuss. So grab those onions and cheese and let’s make something truly delicious together.