French Onion Soup without wine

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.

Caramelize the onions: In a wide-bottomed, large pot, add 5 tablespoons of butter and melt on medium heat. Add the onions and salt. Toss to coat with the melted butter. Cook the onions until they are soft and transparent - about 30 minutes. Stir occasionally for even cooking. Once the onions have reduced to about 1/5th of their original volume, add the sugar and minced garlic and stir for about a minute.

Deglaze the pot and make the broth: Add the Worcestershire sauce, balsamic vinegar, black pepper, thyme and bay leaf. Simmer for 2-3 minutes. Add 1 cup of beef stock and scrape up any remaining browned bits from the bottom and sides of the pan to deglaze. Simmer for 2-3 minutes. Add the remaining stock. Bring to a boil, then reduce the heat to medium-low or a gentle simmer and cover. Maintain a low simmer and cook for about 30 minutes.

Toast the bread: Line a baking sheet with foil for easy clean-up later. Melt the butter in a small saucepan over medium-low heat and toast the garlic clove until lightly golden. Remove the garlic butter from the heat. Place the sliced bread on the baking tray and brush both sides with melted garlic butter. Transfer into the oven. Broil until lightly brown - about 2-3 minutes. There is no need to flip the bread. Set aside.

Broil, garnish and serve: Ladle the soup base into oven-proof bowls and place on a baking sheet. Place the toasted baguette slices on top of each bowl of soup. Top the bread with layers of freshly grated Gruyere cheese and sliced provolone cheese. Sprinkle with parmesan (optional). Place in the broiler at 350°F, or until the cheese is melted, bubbly, and slightly browned - about 10 minutes. Garnish and serve immediately.

Cooking Techniques

Spice Level:

Dietary

Allergens