Sweet Onion Soup with Swiss & Provolone

Warm, comforting, and full of sweet‑savory flavor, this Sweet Onion & Sweet Potato Soup with Swiss and Provolone is a cozy twist on classic French onion soup. Caramelized sweet onions and tender sweet potatoes simmer together with a splash of apple cider vinegar for balance, then topped with cheesy toast that melts into every spoonful. Perfect for chilly evenings or an easy slow‑cooker meal, it’s hearty enough to stand alone yet elegant enough to impress.

Cinda @cook_114864966

Florida

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Ingredients

6-8 hrs

4 servings

3large sweet onions, thinly sliced
3 Tbspbutter (or olive oil)
1 tspsalt
1/2 tspblack pepper
1 tspsugar (optional, helps caramelization)
1–2 tsp apple cider vinegar
4 cupsbeef or vegetable broth
1bay leaf (optional)
1/2 tspdried thyme (or 1 sprig fresh)
4 slicesbread (baguette or sturdy sandwich bread)
4 slicesSwiss cheese
4 slicesprovolone cheese

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Steps

6-8 hrs

1

Caramelize the onions:
Melt butter in a large pot over medium‑low heat. Add onions, salt, pepper, and sugar. Cook slowly, stirring often, until onions are golden brown and soft (30–40 minutes).
2

Deglaze with vinegar: Stir in apple cider vinegar. Scrape up any browned bits from the bottom of the pot.
3

Build the soup base:
Add broth, bay leaf, and thyme. Bring to a gentle simmer and cook for 20 minutes. Taste and adjust seasoning
4

Prepare the topping:
Toast bread slices until crisp. Layer one slice of Swiss and one slice of provolone on each piece. Broil until bubbly, or melt in a covered skillet if broiler isn’t handy.
5

Serve:
Ladle soup into bowls. Float cheesy toast on top and enjoy