French Onion Soup
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French Onion Soup is the perfect soup recipe to warm you up! It’s packed full of flavors like caramelized onion, crusty bread and melted cheese, yum!
This soup is one of my husband’s favorites, he always orders when we are at a steak house. I’ll be honest, growing up I never thought I really liked it but man was I wrong. My husband recently asked if I could make it at home so I tossed this recipe together and made it for a family dinner and it was a hit! This recipe will be a staple this winter.
French Onion Soup
The key to making a great French Onion Soup is caramelizing the onions. I love the combination of butter and olive oil so I use both in this recipe. It is a slow process but worth the time!
If you aren’t a fan of cooking with alcohol you can simply leave it out.
French onion is the best when it’s put under a broiler to get the cheese nice and gooey. But we have also had it where you just add the bread and cheese before serving.
Other Great Soup Recipes
French Onion Soup
Ingredients
- 4 Tbls Butter
- 1 Tbls Olive Oil
- 2 lbs Vidalia onions (4-5) sliced
- 1 tsp Sugar
- 2 tsp Minced Garlic
- 2 32 oz Cartons Beef Broth
- 3 squirts Worcestershire Sauce
- 3/4 Cup Dry White Wine
- 1 Bay Leaf
- 3 sprigs Thyme
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Beef base
- French Bread sliced
- Gruyere Cheese grated
Instructions
- In a Dutch Oven melt the butter, add the olive oil and onions.
- Cook on medium low heat for 30 minutes stirring occasionally, until a dark caramel color.
- Add the garlic and wine and cook for a couple minutes.
- Add the broth, Worcestershire, salt and pepper, thyme, bay leaf and beef base.
- Simmer for 30 minutes
- To serve toast the sliced bread.
- Ladle soup into a ramekin and add a piece or two of the toasted bread.
- Sprinkle with cheese and broil until cheese starts to turn brown.
- Serve immediately.
This recipe is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
Shared on Weekend Potluck
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