French Onion Soup Recipe

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 large heavy bottom pot, heat olive oil and 3 tablespoons of the butter over medium heat.

Add sliced onions, sprinkle with salt and sauté, for about 30 minutes, stirring often, until caramelized and dark golden. Add garlic and sauté for 2-3 minutes. Add flour, stir, and cook for 1 minute. Pour in the wine to deglaze the pot, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook for 3-4 minutes.

Make the soup: add the stock, thyme, bay leaves and seasoning. Bring to a boil, then reduce the heat to low, cover with a lid and simmer for 15-20 minutes.

Remove the bay leaves, check the seasoning and fix as needed. Turn the heat off.

Toast the bread: preheat the oven to 450F (230C). Line a baking pan with parchment paper or foil. Brush both sides of the French baguette slices lightly with olive oil. Arrange them in a single layer. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Brush each toast with garlic clove.

Reduce oven heat to 400F (200C).

Broil: Switch the oven to the broiler. Pour the soup into oven-safe bowls. Then top with a baguette slice and sprinkle some cheese. Broil for about 10 minutes, or until the cheese is melted and bubbly.

Serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens