French Onion Soup
It’s been a while since I’ve posted a recipe, and I just have to brag about this one… I kinda nailed it. After going to Paris and having french onion soup at almost every single restaurant we visited, I decided to give this a try and it was a major success. Simmered, caramelized onions in a rich and hearty broth, topped with crusty baguette and melted Gruyere cheese. It’s perfect for this time of year, too. (let’s be real, it’s good anytime, anywhere..)
This is a rather easy recipe with simple ingredients: onions, flour, butter, broth, bread, and cheese. I use regular yellow onions and cut them into rounds then sliced across once. I used two large onions for this particular recipe and ensure to get as many slices as I could. After I sliced the onions, I added 5, yes, FIVE, tablespoons of butter to a dutch oven. The reason for so much butter is two fold: Butter tastes amazing, and you need that much to render down the onions and get them brown, not burnt. The onions will simmer for approximately 30-40 minutes until they’re all a nice, golden color.
Once the onions are done, I added one tablespoon of flour (cassava) to get the mixture a bit thick, then added in the beef broth – I always use bone broth as it has so many incredible benefits; to me, quality will always trump price. I love the brand Kettle and Fire for bone broths. Trader Joe’s makes a good budget-friendly broth too!
I added three cartons of broth and some salt and pepper to taste. This simmered on a low flame for 30 minutes. I sliced a day-old French baguette and turned the oven to broil. Lastly, I ladled some soup into a ramekin and place some slices of bread into the mixture, sprinkling the cheese on top and placing on the top rack to brown. Serve immediately! Nomaste 🙂
French Onion Soup
- 2 large onions yellow
- 5 tbsp butter
- 1 tbsp flour
- 48 ounces beef bone broth
- 1 French baguette
- 1 cup Gruyere cheese grated
In a dutch oven or large pot, heat the pan, then add butter to melt.
Slice up two large onions and slice once down the middle to have medium length onion strings. Add to melted butter. This will need to cook on low – med.low flame for 30-40 minutes. Stirring consistently
Add tablespoon of flour to mixture. Mix together and add in broth. Let simmer for 20-30 minutes. Turn oven to broil.
Ladle soup into small ramekins and place the baguette slices into the soup. Sprinkle cheese to cover the bread pieces.
Place in top rack of oven. Broil until cheese is brown and crispy. Let sit until warm.
- Sub vegetable stock for bone broth/beef stock
- Sub white cheddar or provolone cheese for the gruyere