Four-cheese french onion soup

A friend recently asked me if I had any Dutch oven recipes to share on this website. I did not, so I searched for something delicious. This was my favorite of the list I pulled together. What could be more delicious than a cheesy French Onion Soup? Although I have not ordered French Onion Soup from a restaurant in ages, I have to say that this recipe was the best FOS I've had in a very long time. Perhaps even the best ever. It was DELICIOUS.

Did you know that with a Dutch oven you can go from stovetop to oven to table in one dish?! There's a reason this cooking vessel has been around for hundreds of years. I'm excited to try some different recipes with my versatile little pot!

In a Dutch oven, melt together:

1/3 cup butter, cubed

2 tablespoons olive oil

Add:

3 large onions, thinly sliced

2 teaspoons salt

1 teaspoon sugar

Cook over medium heat for 20 minutes, or until lightly browned. Stir frequently.

Sprinkle 1/4 cup all-purpose flour over the mixture.

Stir until blended.

Gradually stir in:

Two 32-oz. cartons beef broth

1 1/2 cups white wine

Bring to a boil. Cook and stir for 2 minutes. Reduce heat, cover and simmer for 30 additional minutes, while stirring occasionally.

Place 8 French bread slices (1/2-inch thick) on an ungreased baking sheet (use as many servings as there will be per sitting). Broil for 3-5 minutes on each side, 3-4 inches from the heat. Set aside.

In a medium bowl, combine:

1 1/3 cups shredded Swiss cheese

2/3 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

Ladle the soup into ovenproof bowls and top each with a piece of toasted bread. Sprinkle with the cheese mixture.

Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is lightly golden.

Please go make this. And then invite me over.

Click here for a printable recipe!