French Onion Soup
User Reviews
4.9
French Onion Soup
Description
French Onion Soup is made by slowly caramelizing thinly sliced yellow onions with salt and pepper in olive oil until golden and deeply flavorful. The addition of balsamic vinegar and tamari enhances the umami profile, and fresh thyme adds aromatic depth. A flour roux thickens the soup slightly before deglazing with dry white wine and simmering with vegetable broth.
The soup is served hot, topped with toasted baguette slices covered in a blend of gruyere, aged cheddar, and Parmesan cheeses that melt into a golden crust under high oven heat. A garnish of fresh thyme and optional red pepper flakes adds a finishing herbal and gentle heat note.
This classic soup is a satisfying starter or light meal, combining soft sweet onion flavor and a rich, savory broth with the satisfying texture of crisp-toasted cheese bread. It pairs well with crisp salads or charcuterie for varied textures and flavors.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 pounds yellow onion halved and thinly sliced, medium
- ¾ teaspoon salt sea salt
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons tamari
- 1½ tablespoons thyme fresh leaves
- 3 garlic minced, cloves
- 3 tablespoons all-purpose flour
- 1 cup white wine dry
- 6 cups vegetable broth
- black pepper freshly ground
Topping
- baguette slices
- gruyere cheese aged cheddar, and/or Parmesan cheese
- thyme fresh
- Pinch red pepper flakes optional
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes.
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the baguette slices, topped with cheese, on the baking sheet and bake until the slices are toasted and the cheese is melted, 8 to 10 minutes.
- Ladle the soup into ramekins or bowls and top each with a toasted baguette piece, fresh thyme, and a pinch of red pepper flakes, if desired.
User Reviews
Overall Rating
4.9
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