Slow-caramelized sweet onions, roasted garlic, rich beef broth, melted Brie, crispy prosciutto, and Parmesan come together in this elevated French onion soup. Each bowl is finished with thick toasted French bread and a golden, bubbling cheese crust for a warm, indulgent comfort-food experience.
Perfect for a cozy dinner, special occasion, or anyone who loves deep savory flavor and dramatic cheese pulls. Watch the onions transform slowly, the garlic roast until soft and sweet, and the finished bowls broil into a golden masterpiece.
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Quick Recipe
Ingredients
1/4 cup butter, cubed
1/4 cup plus 1 tablespoon olive oil, divided
6 large sweet onions, thinly sliced
1 whole garlic bulb
1/4 cup dry red wine or beef broth
6 cups beef broth
1 1/2 teaspoons Worcestershire sauce
1 bay leaf
Dash of cayenne pepper
Black pepper, to taste
9 thick slices French bread
8 ounces Brie cheese, softened
6 thin slices prosciutto, chopped
2 cups grated Parmesan cheese
Directions
Melt butter with 1/4 cup olive oil in a large pot. Add onions and cook over medium heat for 15 minutes without stirring. Reduce heat to low and cook about 45 minutes longer, stirring occasionally, until deeply golden and caramelized.
Cut the top from the garlic bulb, brush with the remaining olive oil, wrap in foil, and roast at 425°F for 30–35 minutes. Cool slightly, squeeze out the soft cloves, and mash.
Pour red wine into the caramelized onions and simmer until reduced. Add beef broth, roasted garlic, Worcestershire sauce, bay leaf, cayenne, and black pepper. Simmer for 20–30 minutes.
Toast the French bread until golden. Spread Brie over each slice, then top with chopped prosciutto and Parmesan.
Ladle soup into oven-safe bowls. Place one prepared toast slice over each bowl and broil until the cheese is melted, bubbling, and golden brown.
Serve immediately while hot, cheesy, and fragrant.