Blast from the Past: French Onion Soup Recipe

Gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories, while mozzarella is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and chicken broth is typically less expensive.

Slice 8 onions very thin.

Add sliced onions to a pot with 1/4 to 1/3 cup of oil.

Caramelize the onions for about 20 minutes.

Add 8 cups of beef stock to the pot.

Add 2 cloves of minced garlic, 1 bay leaf, and 1/2 teaspoon of dried thyme to the pot.

Pour in 1 1/4 cups of white wine, add fresh ground pepper, and salt to taste.

Cut leftover short ribs into small pieces and add them to the broth and onions.

Let the soup cook for about 20 minutes.

Cut French bread diagonally to fit the bowl.

Butter both sides of the bread.

Toast the buttered bread in a skillet until golden brown.

Remove short ribs from the soup but leave the bones for flavor.

Place the toasted bread on top of the soup and cover with Gruyere cheese.

Transfer the soup under the broiler and watch closely to prevent burning.

Broil for about 2 minutes until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens