French Onion Soup | #Homemade

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.

Cut off the top of the onions and cut them in half lengthwise.

Peel the onions and cut them into half-moon shapes.

Use a large Dutch oven or large soup pot for cooking.

Add a good glug of oil and some butter to the pot.

Wait for the butter to become frothy, then add the sliced onions.

Stir the onions until they are evenly coated with oil and butter.

Put the lid on the pot, turn the heat down to medium, and let the onions sweat for 15 minutes.

After 15 minutes, remove the lid and season the onions with salt, black pepper, and a sprinkle of granulated sugar.

Leave the lid off and cook the onions for about 30 minutes, stirring every 5 minutes to prevent sticking.

After 30 minutes, the onions should be brown and caramelized.

Add a couple tablespoons of flour to the onions and cook for about a minute.

Deglaze the pan with apple cider, scraping up the brown bits from the bottom.

Add vegetable broth to the pot.

Add a few sprigs of fresh thyme and let the soup simmer for at least 30 more minutes.

Ladle the soup into oven-safe dishes.

Top the soup with crostini and shredded Gruyère cheese.

Place the dishes in the oven until the cheese is gooey and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens