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
Ingredients
- 2 large onions yellow
- 5 tbsp butter
- 1 tbsp flour
- 48 ounces beef bone broth
- 1 French baguette
- 1 cup Gruyere cheese grated
Instructions
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In a dutch oven or large pot, heat the pan, then add butter to melt.
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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
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Add tablespoon of flour to mixture. Mix together and add in broth. Let simmer for 20-30 minutes. Turn oven to broil.
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Slice baguette.
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Ladle soup into small ramekins and place the baguette slices into the soup. Sprinkle cheese to cover the bread pieces.
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Place in top rack of oven. Broil until cheese is brown and crispy. Let sit until warm.
Recipe Notes
- Sub vegetable stock for bone broth/beef stock
- Sub white cheddar or provolone cheese for the gruyere
