Cook Time:
30 minutes
Total Time:
60 minutes
Warm, rich, and deeply flavorful, this classic French Onion Soup is a comforting dish perfect for chilly nights. Slow-sautéed sweet onions, savory beef bone broth, and gooey Swiss Gruyère cheese create a timeless blend of flavors. Topped with crunchy croutons and broiled to golden perfection, this soup is best enjoyed with a crisp green salad or a hearty panini. Plus, leftovers freeze beautifully for an easy, delicious lunch later!
Prep Time:
30 minutes (or a lot less if using a mandolin)
Ingredients
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4 large, sweet onions (Vidalia), sliced in thin rings
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64 ounces (8 cups) beef bone broth
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3 tablespoons Olive oil
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4 tablespoons butter (1/2 stick
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2 finely chopped garlic cloves
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1 tablespoon dried parsley
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1-16 oz block of Swiss Gruyere cheese, shredded
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2 five-ounce bags of butter/garlic seasoned croutons or slice a baguette into ½ inch slices, butter and season with garlic salt and broil 5 minutes and top each soup crock with a baguette slice. Save the rest of the slices in a sealed container for other uses, like bruschetta.
recipe Notes:
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Serves 6
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Accompaniments: Green leaf salad.
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Cooking supplies: You will need an 8-quart stock pot, sharp knife, cutting board, 6 oven proof soup crocks, standing grater.
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Leftover Ideas: Freeze leftover soup in small plastic soup sized containers and freeze. Thaw, top with croutons or baguette slices and swiss cheese and reheat gently on low in the microwave.
INSTRUCTIONS
Add olive oil and butter to the stock pot. Bring to medium heat and add onions, sauteing until translucent and slightly brown, turning occasionally. (About 20 minutes-Do not burn). Add garlic and sauté 5 more minutes. Add beef bone broth and heat through. Keep hot while you prepare the cheese and cookie sheets.
Meanwhile, grate Swiss cheese with a standing grater. Ladle soup into individual soup crocks, leaving 1 inch above soup line to allow for croutons and cheese. Top soup with croutons or slices of baguette and shredded cheese.
Place crocks on cookie sheets lined with heavy duty foil and broil 4 minutes or until cheese is melted and bubbly. Serve hot.
INSTRUCTIONS
-
Add olive oil and butter to the stock pot. Bring to medium heat and add onions, sauteing until translucent and slightly brown, turning occasionally. (About 20 minutes-Do not burn). Add garlic and sauté 5 more minutes. Add beef bone broth and heat through. Keep hot while you prepare the cheese and cookie sheets.
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Meanwhile, grate swiss cheese with a standing grater. Ladle soup into individual soup crocks, leaving 1 inch above soup to allow for croutons and cheese. Top soup with croutons or slices of baguette and shredded cheese.
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Place crocks on cookie sheets lined with heavy duty foil and broil 4 minutes or until cheese is melted and bubbly. Serve hot.
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