Name: Easy French Onion Soup with Cheesy Crust 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 wonderfully comforting about a bowl of **Easy French Onion Soup with Cheesy Crust Recipe**—that perfect blend of sweet caramelized onions, savory broth, and that golden, bubbly cheese crust on top. It’s the kind of dish that hugs you from the inside out, making every spoonful an experience you’ll want to savor again and again.

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 Easy French Onion Soup with Cheesy Crust Recipe
Top Tip
How to Serve Easy French Onion Soup with Cheesy Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy French Onion Soup with Cheesy Crust Recipe

Why You'll Love This Recipe

I can’t tell you how many cold evenings this recipe has saved me from a dinner dilemma. It’s rich without being fussy, and the cheesy crust on top is absolute magic—both crunchy and melty in all the right ways. Honestly, it turns a humble onion soup into something spectacular.

Simplicity Meets Flavor: The recipe is straightforward but delivers deep, layered onion flavor without complicated steps.
Triple Cheese Crust: Combining provolone, Swiss, and Parmesan creates a beautifully browned cheesy topping that's irresistibly satisfying.
Perfect for Cozy Nights: It’s warm, comforting, and feels like a special treat even on a busy weeknight.
Impress Without Stress: This easy French onion soup with cheesy crust recipe looks gourmet, but anyone can nail it.

Ingredients & Why They Work

The magic of this soup really lies in the balance of ingredients. Each one plays a role—onions slowly softened (not browned), a hearty beef broth base, a splash of dry sherry for subtle depth, and that trio of cheeses on toasted French bread that brings it all together in cheesy harmony. A quick tip: always use good-quality beef broth; it makes a noticeable difference in 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: Provides creaminess and helps gently cook the onions without burning.
Olive Oil: Blends with butter to coat the onions and add a subtle fruity flavor.
Onions (sliced): The star—slowly cooked until tender and translucent to unlock natural sweetness.
Beef Broth: Gives the soup its rich, savory backbone; homemade or store-bought both work.
Dry Sherry: Adds complexity and a faint touch of acidity to balance the sweetness of onions.
Dried Thyme: Offers earthiness and traditional French flavor notes.
Salt and Pepper: Season gently to enhance the natural flavors without overpowering.
French Bread: Thick slices create the perfect base to hold the cheeses.
Provolone Cheese: Melts beautifully with a mild, buttery flavor that's kid-friendly.
Swiss Cheese (diced): Adds nuttiness and a slightly firmer texture in the cheesy topping mix.
Parmesan Cheese: Brings a salty, sharp bite and helps create that irresistible crust.

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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

While I adore this classic combo, I’ve found that you can tailor this recipe easily to suit your mood or what you have on hand. Don’t be afraid to experiment with different cheeses or add a splash of your favorite wine instead of sherry if that’s what your pantry offers.

Variation: I’ve swapped provolone for Gruyère occasionally for a nuttier, deeper flavor that makes the dish feel extra special.
Vegetarian Twist: Use vegetable broth and add a dash of soy sauce or tamari to replicate the umami depth you’d get from beef broth.
Seasonal Spin: Toss in fresh thyme or rosemary during the simmer for an herbal lift when fresh herbs are in season.

Step-by-Step: How I Make Easy French Onion Soup with Cheesy Crust 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: Gently Soften the Onions

Start by melting the butter together with the olive oil in a large stockpot over medium heat. Add all your sliced onions and stir continuously. The key here is patience—cook them slowly until they’re tender and translucent, but don’t let them brown. It takes about 10-15 minutes and this step ensures that natural sweetness comes out without bitterness.

Step 2: Add Broth, Sherry & Herbs

Once your onions are perfectly softened, pour in the beef broth, add the dry sherry, and sprinkle in the dried thyme. Season with a pinch of salt and pepper, then bring everything to a gentle simmer. Let the soup slowly bubble away for about 30 minutes to marry the flavors. Meanwhile, preheat your oven’s broiler—you’ll want it hot when it’s time to cheese it up!

Step 3: Layer Your Bread & Cheese

Ladle the soup into oven-safe bowls and place a slice of French bread on top of each. I like to break the bread slightly if it doesn’t fit perfectly—it soaks up the soup wonderfully either way. Now, pile on the cheeses: a slice of provolone, half a diced slice of Swiss, and a generous tablespoon of grated Parmesan. Trust me, this combo creates layers of flavor and texture you’ll crave.

Step 4: Broil to Bubbly Perfection

Set your bowls on a rimmed sheet pan (to catch any drips) and pop them under the broiler. Watch carefully—just 2 to 3 minutes is enough for the cheeses to bubble and get a golden, slightly browned crust. Pull them out as soon as you see those delicious brown spots; the last thing you want is burnt cheese!

Top Tip

From my experience making this Easy French Onion Soup with Cheesy Crust Recipe, the little things really add up. These tips helped me avoid sogginess and maximize flavor, so you’ll get that perfect balance every time.

Low & Slow Onion Cooking: Stir frequently and keep the heat medium—too high and they brown too fast, too low and it takes forever.
Use a Rimmed Sheet Pan: It catches the bubbling cheese runoff so cleanup is a breeze.
Broil Close But Not Too Close: Keep the oven rack about 6 inches from the broiler element and watch closely to prevent burning.
Crisp Bread Hack: Toast your French bread lightly before layering the cheese to help it stay crisp longer under the soup.

How to Serve Easy French Onion Soup with Cheesy Crust Recipe

Garnishes

I like to sprinkle a little extra fresh thyme on top just after broiling—it adds freshness and color. Sometimes a tiny drizzle of good olive oil brightens it up, too. If you’re feeling fancy, a few thin slices of green onion can add a mild crunch and sharpness that balances the richness.

Side Dishes

This soup stands beautifully on its own, but a simple green salad with a light vinaigrette is a lovely companion. Roasted vegetables or a crusty baguette on the side also complement the chewy-cheesy topping perfectly without overwhelming the palate.

Creative Ways to Present

For special occasions, I serve this in mini oven-safe crocks for charming individual portions—so cute and elegant! You can also play with bread shapes, using small baguette rounds or croutons cut into pretty shapes. Presentation really amps up the cozy, indulgent vibe.

Make Ahead and Storage

Storing Leftovers

After the soup has cooled, transfer it to airtight containers and refrigerate. Because the cheesy crust is best fresh, it’s a good idea to store the soup and bread/cheese components separately if you want leftovers to retain their texture. The soup itself keeps well for about 3-4 days.

Freezing

I usually freeze the base soup without the bread and cheese topping. Just pour the cooled soup into freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and prepare your cheesy topping fresh before serving.

Reheating

Reheat the soup gently on the stovetop or in the microwave until hot. Then add fresh toasted bread and cheese, and broil it again for that signature bubbling crust. This way, your leftovers taste just like freshly made.

Frequently Asked Questions:

Can I use other types of broth for this recipe?

Absolutely! While beef broth is traditional and gives a rich flavor, you can substitute with vegetable broth for a vegetarian version or chicken broth for a lighter taste. Just make sure to adjust seasoning accordingly.

Why shouldn’t I brown the onions in this soup?

In this recipe, the onions are softened but not browned to keep the soup’s flavor delicate and sweet rather than deeply caramelized or bitter. Browning can add complexity but also risks overpowering the broth if not careful.

Can I prepare the soup ahead of time?

Yes! You can make the soup base a day or two in advance and refrigerate it. Just reheat gently before assembling with bread and cheese, then broil right before serving. This helps save time on busy days.

What’s the best cheese combination for the crust?

The classic blend I use is provolone for melty creaminess, Swiss for nuttiness, and Parmesan for sharpness and browning. You can experiment with Gruyère or mozzarella depending on what you like, but this trio balances flavor and melting qualities exceptionally well.

Final Thoughts

This Easy French Onion Soup with Cheesy Crust Recipe has become a personal favorite because it’s a no-fuss way to create something truly memorable. Every time I make it, I’m reminded why simple ingredients, a bit of patience, and a good crust of cheese can turn an ordinary soup into a soul-warming bowl of happiness. I hope you’ll love making and sharing it as much as I do—there’s something truly special about food that feels like a warm hug, right?