FRENCH ONION SOUP // Easiest Soup You’ll ever make ❤️

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Prepare 4 yellow onions by cutting the ends off, halving them, and removing the skin.

Slice the onions into medium-sized pieces, ensuring a mix of textures.

In a Dutch oven, heat 2 tablespoons of olive oil and 1.5 tablespoons of butter over medium heat.

Add the sliced onions and toss to coat with the oil and butter.

Cook the onions for 5 minutes, then add 3 teaspoons of raw sugar and 0.5 teaspoons of salt.

Continue cooking the onions for a total of 35 minutes, scraping the fond from the bottom occasionally.

After 35 minutes, add 2 minced garlic cloves and cook for 1 minute.

Add 3 teaspoons of all-purpose flour and cook for 2.5 minutes to remove the raw flour taste.

Pour in 1/3 cup of white wine and deglaze the pot, mixing in the fond from the bottom.

Once the wine has evaporated, add 5 cups of beef stock, 0.5 teaspoons of salt, 0.5 teaspoons of pepper, 0.5 teaspoons of dried thyme, 3 sprigs of fresh thyme, and 1 bay leaf.

Bring the soup to a boil, then lower the heat to simmer uncovered for 30 minutes, stirring occasionally.

Prepare the French baguette by slicing it into 3/4 inch slices or cutting into croutons.

Brush the bread slices with olive oil and place on a cookie sheet.

Bake the bread at 425°F for about 6 minutes, flipping halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens