French Onion Soup With Melted Cheese

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French Onion Soup With Melted Cheese

French onion soup is easy to make at home, but to get that deep caramelized onion flavor, it takes time and patience.

Chef Keith Glover , an instructor for Alfred State College's culinary arts program, created this delicious French Onion Soup recipe for Cutco. It has a deep umami flavor and tastes as good as what you might find at your favorite restaurant.

Preparing the Onions

The most important tool you need for making this soup is a sharp chef knife to slice all the onion, like the 7-5/8" Petite Chef.

Slicing onion with a Petite Chef.

For tips on how to cut onions, we have an easy video tutorial that will walk you through the steps.

Sautéing the onions may take a bit of time, but the effort will pay off in the end. Melt butter in a large fry pan over medium heat and add the sliced onions.

Sauting the onions.

Using a Slotted Spoon, stir the onions every five or 10 minutes, scrapping up the fond that forms on the bottom of the pan. Continue this until the onions reach a deep golden brown color. The caramelization process is what gives the French onion soup its amazing depth of flavor. Learn how to do it by taking a look at our step-by-step guide.

Topped with a slice of toasted French bread and melty cheese, this French Onion Soup is a restaurant quality recipe you can easily make at home. Give it a try and let us know what you think.

Recipe created for Cutco by Chef Keith Glover. 

French Onion Soup

Print Recipe


  • 5 pounds sweet onions, thinly sliced (like Vidalia)
  • 8 tablespoons unsalted butter
  • 2 quarts beef stock, divided
  • 2 quarts chicken stock
  • Pinch of thyme
  • 2-4 teaspoons salt or to taste
  • Pepper to taste
  • 1/4 cup sherry wine
  • 1/4 cup grated Parmesan cheese
  • French bread slices, toasted
  • Sliced provolone or gruyere cheese


  1. Sauté onions in butter over medium heat. Carefully and slowly caramelize thoroughly without burning.
  2. Deglaze the pan with 8 ounces of beef stock. Reduce until gone. Repeat this process until the onions are very dark, even brown.
  3. Add the remaining beef stock, chicken stock and thyme.
  4. Bring to a simmer and cook for 20 minutes to develop flavor. Add salt and pepper, sherry and Parmesan cheese. Taste. Add more salt and pepper if needed.
  5. Ladle hot soup into oven-safe bowls, top with slice of French bread and cheese. Place under broiler until the cheese is melted and lightly browned.

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