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French Onion Soup

A rich heartwarming soup, blanketed in golden and bubbly cheese.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Soup

  • 4 large Yellow Onions
  • 1 stick Butter
  • 2 tbsp Minced Garlic About 4 Large Cloves
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 Bay Leaves
  • 1/2 tbsp Dried Rosemay Crushed
  • 1/2 tsp Thyme Crushed
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Flour
  • 3/4 c Dry White Wine Pinot Grigio or Chardonnay
  • 32 oz Beef Broth Low sodium

Topping

  • Sliced French Baguette
  • Olive Oil
  • Italian Seasoning
  • 12 Slices Provolone 2 per serving
  • Shredded Mozzarella
  • Parsley, for garnish Optional

Instructions

  1. Cut the onions in half and then slice about 1/4 inch thick.

  2. In a large Dutch oven, melt the butter on medium heat. Then add the onions, salt and pepper, and stir occasionally until the onions are tender. They will reduce in size by about half and be a light brown color from the butter.

  3. Stir in the garlic, bay leaves, rosemary and thyme. Cook for approx. one min, don’t let it burn. Then stir in the balsamic.

  4. Add the flour and stir until all of the onions are coated and the flour is golden brown. About 2-3 minutes.

  5. Stir in the wine and cook on med-low for about 5 min.

  6. Finally add the beef broth, and Worcestershire  Bring to a boil and then reduce the heat to a simmer and cover for 30 min. As always with soup, the longer the better. 

  7. Once it is time to eat, remove the bay leaves, and prep your topping. 

  8. Place the sliced French bread on a cookie sheet and sprinkle with olive oil and Italian seasoning. Toast until golden.

  9. Ladle the soup into oven/broiler safe bowls, top with toasted bread, and cheeses. Place the bowls on a cookie sheet and place under a low broiler until the cheese is melted and golden.