Description
French Onion Soup Recipe – the BEST homemade french onion soup recipe that is so flavorful and simple to make! Perfect for cold weather!
Ingredients
Scale
- 2 tablespoons butter
- 4 tablespoons olive oil
- 1 shallot, thinly sliced
- 5 large vidalia onions, thinly sliced
- 1 teaspoon granulated sugar (sub coconut sugar)
- 3 teaspoons garlic, minced
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour (sub 1-to-1 gluten-free flour)
- 6–7 cups beef broth
- 2 teaspoons Better than Bouillon Beef Concentrate
- 1 teaspoon worsteshire
- 1 teaspoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 teaspoon soy sauce (sub Tamari for gluten-free)
- pinch of kosher salt, more to taste
- 1/4 teaspoon ground black pepper
- herb bundle (fresh thyme, rosemary and sage sprigs tied together)
- 6 slices baguette
- 1 tablespoon olive oil
- 2 cups gruyere cheese, shredded
- 2–3 tablespoons parmesan cheese, freshly grated
- for serving: fresh chopped parsley + fresh cracked black pepper
Instructions
- Cook Onions: Bring a large Dutch Oven to medium-high heat. Add butter and olive oil to the pan. Let butter melt; swirl to coat the pan. Add shallot and onions. Cook on medium heat until softened, about 15 minutes. Increase to medium-high and add additional butter or olive oil, if needed (if pan seems dry). Cook another 30 minutes until caramelized, moving around fairly constantly. Add sugar and stir to combine to really get some extra caramelization.
- Deglaze Pan: Deglaze pan by adding wine and scraping up any bits that are stuck to the bottom of the pan. The onions should resemble almost a jam-like texture at this point. Add garlic and stir to combine.
- Finish Soup: Add flour and stir to combine. Slowly add broth, approx. 1/4 cup at a time, stirring constantly. Add Beef Broth Concentrate, worsteshire, balsamic vinegar, lemon zest, soy sauce, pepper, pinch of salt and herb bundle. Cover and let simmer 20-30 minutes.
- Baguettes: Meanwhile, preheat oven to 450 degrees F. Place sliced baguettes on baking sheet. Brush with olive oil. Place in oven, middle rack, until browned, approx. 5 minutes (watch closely).
- Taste + Adjust: Taste soup and add additional salt, as desired.
- Broil: Ladle soup into 4 small bowls or 2 big bowls. Place 2 baguettes on top. Cover with gruyere and parmesan cheese. Place under the broiler until cheese melted and bubbly (watch closely and I would recommend dropping the top rack so it isn’t directly under the broiler).
- Serve: Remove and let cool slightly before serving. Garnish with fresh chopped parsley.
Notes
- Onions: I would recommend you (carefully) use a mandolin to help thinly slice the onions and shallot.
- White Wine: use a dry white wine such as a chardonnay.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. I would recommend making the baguettes as-needed – don’t store the baguettes on top of the soup as they will get soggy.
- Gluten-Free: use 1-to-1 gluten-free flour and a gluten-free baguette to make this recipe gluten-free.
- Dairy-Free: feel free to swap out the butter for vegan butter and choose a dairy-free alternative to the Gruyere and parmesan cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 774
- Sugar: 12 g
- Sodium: 1921.5 mg
- Fat: 46.7 g
- Carbohydrates: 53.2 g
- Protein: 33.1 g
- Cholesterol: 89.7 mg