Easy French Onion Soup

easy french onion soup

Considering this coming weekend in the Northeast is about to be pretty cold and rainy, I figured I’d share a recipe for this super simple french onion soup. It’s not fancy, but it definitely gets the job done!

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In a heavy-bottom pot, add in olive oil and then onions and turn the heat to medium. Stir onions so they’re all coated, and begin to caramelize.

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Cook for about 15 minutes, stirring occasionally.

Increase the heat to medium-high and added the butter, cooking for another 15 minutes.

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Finally, add in the sugar, salt, and garlic and stir to combine. Cook for a final 15 minutes, until the onions are fully caramelized.

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Add the white wine and use your spoon to scrape the brown bits from the bottom of the pan.

Sprinkle the bay leaves, thyme, and pepper into the onions, and add in the beef broth.

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Bring the soup to a simmer and then lower the heat to low and cover. Cooking for another 20-30 minutes.

Preheat the oven to 450 degrees.

If you have oven-safe bowls:

Toast the crostini for 5-6 minutes. I drizzled mine with a bit of olive oil to help them brown. (I was only cooking for 2, so only 4 crostini are shown here!)

Turn the oven to broil.

Ladle soup into bowls, top with 2 crostini per bowl and sprinkle with 1/4 cup gruyere and 1 tablespoon parmesan.

Broil for 3-4 minutes, until the cheese is fully melted.

If you don’t have oven-safe bowls:

Toast the crostini for 5 minutes, then turn the oven to broil, and sprinkle each crostini with 2 tablespoons of gruyere and 1/2 tablespoon of parmesan.

Ladle soup into the bowls and top with two crostini.

Try to let cool long enough not to burn the roof of your mouth.

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Adapted from: Simply Recipes 

Makes: 4 servings

Prep: 20 minutes, Cook: 70 minutes, Total: 90 minutes

  • 4 onions, sliced thin (I used 2 sweet and 2 white onions here)
  • 3 tablespoons Olive oil
  • 1 tablespoon butter
  • 1 teaspoon of granulated sugar
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 8 cups of low-sodium beef broth
  • 1/2 cup of dry white wine
  • 1 teaspoon dried bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 8 slices of baguette
  • 1 cup of grated gruyere cheese
  • 1/4 cup grated parmesan cheese

In a heavy-bottom pot, add in olive oil and then onions and turn the heat to medium.

Stir onions so they’re all coated, and begin to caramelize. Cook for about 15 minutes, stirring occasionally.

Increase the heat to medium-high and added the butter, cooking for another 15 minutes.

Finally, add in the sugar, salt, and garlic and stir to combine. Cook for a final 15 minutes, until the onions are fully caramelized.

Add the white wine and use your spoon to scrape the brown bits from the bottom of the pan.

Sprinkle the bay leaves, thyme, and pepper into the onions, and add in the beef broth.

Bring the soup to a simmer and then lower the heat to low and cover. Cooking for another 20-30 minutes.

Preheat the oven to 450 degrees.

If you have oven-safe bowls:

Toast the crostini for 5-6 minutes. I drizzled mine with a bit of olive oil to help them brown.

Turn the oven to broil.

Ladle soup into bowls, top with 2 crostini per bowl and sprinkle with 1/4 cup gruyere and 1 tablespoon parmesan.

Broil for 3-4 minutes, until the cheese is fully melted.

If you don’t have oven-safe bowls:

Toast the crostini for 5 minutes, then turn the oven to broil, and sprinkle each crostini with 2 tablespoons of gruyere and 1/2 tablespoon of parmesan.

Ladle soup into the bowls and top with two crostini.

Try to let cool long enough not to burn the roof of your mouth.


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