Onion soups have been a common dish since ancient times, often a meal for peasants as onions are easy to grow and plentiful. French Onion Soup was repopularized in the ‘60s and is one of the most famous versions onion soup today. Its sweet earthy flavor is perfect for chilly fall days!
On the Ingredients
- Onions are the most commonly cultivated member of the Allium genus (related closely to garlic, chives, scallions, and leeks). They’ve been selectively cultivated for at least 7,000 years, likely starting in West or Central Asia. They’re now used in cuisines all over the world. Onions are nutrient-dense and have a high water content. They are packed with antioxidants and high in fiber. Depending on the variety, they can be sweet to quite intense, with raw onions being somewhat sharp in flavor and cooked deliciously sweet and umami-filled. (Read more about onions).
- Swiss cheese is a generic term for a Swiss-type medium-hard cheese similar to Emmental. It originated in Switzerland, but the name does not indicate origin, as it can be made anywhere, unlike Emmental. Swiss cheese is known for its mildly sweet, nutty flavor and distinctive holes.
French Onion Soup
4
servings15
minutes1
hour45
minutes2
hoursOnion soups have been a common dish since ancient times, often a meal for peasants as onions are easy to grow and plentiful. French Onion Soup was repopularized in the ‘60s and is one of the most famous versions onion soup today. Its sweet earthy flavor is perfect for chilly fall days!
Ingredients
4 tbsp butter
3 large yellow onions (thinly sliced)
2 tsp sugar OR monkfruit sweetener
1 tsp salt
2 tbsp all-purpose flour
4 cups beef broth
1 cup mushroom broth
1/2 cup red wine
1 tbsp Worcestershire sauce
6 slices sourdough bread
olive oil
3 cups shredded Swiss cheese
Directions
- Melt the butter in a dutch oven or oven-safe soup pot over medium-low flame.
- Add the onions and cook low and slow, frequently stirring until the onions are caramelized (deep brown color and very soft). This process will take about 1 hour and 15 minutes.
- Once the onions are caramelized, add the flour and stir to combine thoroughly.
- Cook for 2 minutes while stirring. Stir in the beef broth, mushroom broth, wine, and Worcestershire sauce. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove the soup from the heat.
- Preheat the oven to 325° F.
- Arrange the bread slices on a baking sheet and brush with olive oil. Bake the slices for 10 minutes to lightly toast them.
- Remove from the oven and turn the heat up to 425° F.
- When the oven reaches temperature, arrange the bread slices on top of the soup. Spread the shredded cheese over them and place the pot in the oven—Bake for 10 minutes until the cheese is melted and browning.
- Remove the soup and serve with a slice of the bread included in each bowl.
