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
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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
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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 about 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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