Name: Classic French Onion Soup with Cheese 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 incredibly comforting about a bowl of warm, savory soup bubbling with melted cheese on top. This Classic French Onion Soup with Cheese Recipe is that perfect mix of rich flavors and cozy textures, making it a go-to when I want to feel wrapped in a culinary hug.

A large white pot with light blue handles sits on a white marbled surface, filled about halfway with thinly sliced onions cooking in a pale yellow liquid. The onions are soft and translucent, layered loosely in the pot, with some curled and slightly separated. A medium-sized wooden spoon rests inside the pot, partially stirring the onions, with its handle extending out toward the top right. The overall colors are soft yellows and whites, with the wooden spoon adding light brown tones. 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 Recipe
Top Tip
How to Serve Classic French Onion Soup with Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic French Onion Soup with Cheese Recipe

Why You'll Love This Recipe

This soup isn’t just supper; it’s an experience. I remember the first time I made it—it’s the kind of recipe that makes your kitchen smell heavenly for hours and fills you with that soul-satisfying warmth that only good soup delivers.

Deep, rich flavor: Slowly softened onions add a natural sweetness and depth without the harsh bite.
Cheesy, bubbly finish: The combination of provolone, Swiss, and Parmesan lets you enjoy gooey, melty goodness with just the right amount of savory tang.
Simple ingredients: No fancy or hard-to-find components, making it accessible even if you’re freshening up your weeknight rotation.
Comfort food that impresses: Perfect to serve for yourself on a quiet night or wow guests with little effort.

Ingredients & Why They Work

Each ingredient in this classic French Onion Soup with Cheese Recipe lends something special. The balance of butter and olive oil helps soften the onions without browning them, while the trio of cheeses creates the signature cheesy crust that I’m absolutely addicted to. Also, make sure to pick a good-quality beef broth to boost the soup’s richness!

Flat lay of unsalted butter in a small white ceramic bowl, a small white bowl with golden olive oil, a mound of thinly sliced fresh yellow onions arranged neatly, a simple white bowl filled with rich beef broth, a small white bowl with amber dry sherry, a small pile of dried thyme sprigs, coarse salt and freshly ground black pepper grains side by side on the surface, four slices of rustic French bread arranged in a fan, four slices of creamy provolone cheese stacked slightly overlapping, small diced cubes of pale Swiss cheese in a white ceramic bowl, a small white bowl heaped with grated Parmesan cheese, placed 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: Gives the onions a rich base without overpowering saltiness—easy to control seasoning.
Olive oil: Helps stabilize cooking temperature and adds a subtle fruity note.
Sliced onions: The heart of the soup—slow cooking softens and sweetens them without caramelizing.
Beef broth: Adds deep savory flavor; I opt for low-sodium since I adjust salt later.
Dry sherry: Just a splash brightens the soup and adds a sophisticated hint of acidity.
Dried thyme: Classic herb that pairs beautifully with the onions and broth.
Salt and pepper: Essential for bringing all flavors together—season gradually as you go.
French bread: Thick-sliced and crusty bread soaks up soup perfectly and holds cheese well.
Provolone cheese: Melts smoothly and adds a mild creaminess.
Swiss cheese: Diced for little pockets of nutty flavor throughout the crust.
Grated Parmesan cheese: Adds that savory umami kick and beautiful browning under the broiler.

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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 love tweaking this Classic French Onion Soup with Cheese Recipe to suit whatever I’m craving or what I have in my fridge. Sometimes I swap the Swiss cheese for Gruyère because that nutty flavor gets me every time. Don’t hesitate to make it your own—it’s pretty forgiving and endlessly adaptable.

Variation: For a vegetarian spin, I’ve used mushroom broth instead of beef broth, which adds great umami without meat.
More indulgent: Add a splash of dry white wine along with the sherry for extra complexity.
Gluten-free option: Toast gluten-free bread slices before topping with cheese to maintain that wonderful crunch.

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

Three blue ceramic bowls with handles sit in a metal baking tray on a white marbled surface. Each bowl contains a layer of dark brown soup topped with a round toasted bread slice covered with melted, golden-brown cheese that has a slightly browned and bubbly texture. One bowl holds a silver spoon resting partially inside, while another bowl has a spoon placed next to it on the tray. The bowls and tray show some light drips and spots from the soup. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften Your Onions Gently, No Browning

Melt the butter together with olive oil in a big stockpot over medium heat. Add your sliced onions and stir continuously. The goal here is soft, tender onions that turn translucent, not brown. This can take about 15–20 minutes. Trust me, patience is key—rushing this step by turning up the heat will give you bitter onions instead of the sweet base you’re after.

Step 2: Build Your Broth and Simmer

Once your onions have cooked down, add the beef broth, dry sherry, and dried thyme. Season lightly with salt and pepper then let everything simmer gently for 30 minutes. This simmer lets the flavors marry beautifully, and the aroma. Oh, the aroma! Make sure to keep the heat low enough that the soup barely bubbles.

Step 3: Prep the Bread and Cheese Topping

While the soup is simmering, preheat your oven’s broiler. Ladle the soup into oven-safe bowls and top each with a slice of French bread. Don’t fret if the bread breaks into pieces—this just helps distribute the cheese better!

Then layer provolone slices first, add diced Swiss cheese evenly over each, and sprinkle on a generous tablespoon of grated Parmesan. This trio melts into one glorious cheesy crust that’s the hallmark of a Classic French Onion Soup with Cheese Recipe.

Step 4: Broil Until Cheese is Golden and Bubbly

Pop your bowls on a rimmed baking sheet and broil 2–3 minutes, watching closely. You want the cheese bubbly and just starting to brown—going too long risks burning that beautiful topping. Pull them out, grab a spoon, and get ready to enjoy some serious comfort.

Top Tip

Over the years, I’ve realized the difference between a good French onion soup and an unforgettable one is all in the onions and cheese layers. Here are a few of my best tips to get it just right every time.

Low and slow onion cooking: I never miss stirring my onions frequently so they soften evenly without browning—patience pays off with the richest flavor.
Choosing the right bread: I always go for day-old French bread because it holds up better and soaks less soup underneath the cheese, keeping the topping crispier.
Cheese layering technique: I put provolone first as the base, then Swiss, and Parmesan on top because it browns beautifully under the broiler.
Watching the broiler: I keep the oven door slightly open and stand close, so I can pull the soup out the moment the cheese bubbles and browns—no burnt crust here!

How to Serve Classic French Onion Soup with Cheese Recipe

Garnishes

I like to keep garnishes simple so the soup’s rich flavors shine. A sprinkle of freshly chopped parsley adds a fresh green pop that brightens each spoonful perfectly. Sometimes, I pass around a little extra Parmesan for anyone who wants a cheesier finish.

Side Dishes

Whenever I make this soup, I usually serve it alongside a crisp green salad dressed with a light vinaigrette or roasted root vegetables if it’s chilly outside. A rustic baguette with butter is another favorite to mop up every last drop of that broth.

Creative Ways to Present

For special occasions, I love serving the soup in mini cast iron cocottes so it feels fancy but still cozy. Sometimes, I’ll add a tiny sprig of thyme on top of the cheese before broiling—it’s a small touch that elevates the presentation beautifully.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover soup in airtight containers in the fridge for up to 3 days. I don’t add the bread and cheese until I’m ready to reheat, which keeps them from getting soggy or rubbery.

Freezing

This soup freezes surprisingly well! Freeze the broth and onions separately from the bread and cheese toppings. When thawing, gently reheat the soup on the stove then assemble fresh toppings before broiling to keep everything tasting like new.

Reheating

Reheat the soup on the stove over low heat until warmed through. Then transfer to oven-safe bowls, top with fresh bread and cheese, and broil just until bubbly again. This method keeps that gorgeous crispy cheesy crust alive!

Frequently Asked Questions:

Can I use a different type of cheese if I don’t have provolone or Swiss?

Absolutely! Gruyère is a fantastic substitute for Swiss and adds a lovely nutty flavor. Mozzarella can also work for melting purposes, though it’s milder in taste. Just aim for cheeses that melt well.

Why shouldn’t I brown the onions?

Browning the onions creates caramelized flavors, but this particular recipe aims for soft, sweet onions to keep the soup light, gentle, and smooth. Browning can lead to slightly bitter notes if not done carefully.

Can I prepare this soup ahead of time?

Yes, you can make the soup base a day ahead and refrigerate it. Just add the bread and cheese toppings right before serving and broil for that fresh, bubbly finish. This keeps the bread from getting soggy.

What’s the best bread choice for topping classic French onion soup?

A sturdy, crusty French bread or baguette works best because it holds up under the hot soup without becoming mushy immediately and forms the perfect base for the melted cheese topping.

Final Thoughts

For me, this Classic French Onion Soup with Cheese Recipe isn’t just about a meal—it’s an invitation to slow down and savor something truly special. I hope you’ll try it out, experience that melty cheesy top with the deeply flavorful broth, and maybe even make it yours with your favorite twists. Trust me, this one is a keeper that’ll warm both your kitchen and your heart.