Easy French Onion Soup
This savory soup is a great immune system booster with all the onions and garlic. Perfect for a cold winter day. Consider making your own beef broth for the base by checking out this simple recipe link. It can be easily adapted to be vegan by omitting the cheese, butter and beef broth and instead using vegetable stock and olive oil.
- 1/2 cup unsalted butter
- 4 onions, sliced
- 6 garlic cloves, chopped
- 4 bay leaves
- 2 fresh thyme sprigs or 2 teaspoons of dried thyme
- Kosher salt and freshly ground black pepper to taste
- 1 cup red wine or ½ cup balsamic vinegar
- 2 quarts beef broth
- 1 baguette, sliced (or gluten free bread slices)
- 1/2 pound grated Gruyere cheese, pecorino romano or sharp cheddar
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook about 20 minutes until the onions are soft and caramelized (beginning to turn brown). Add a few teaspoons of balsamic vinegar if the bottom of the pan is getting brown to keep it clear. Then add the wine and balsamic vinegar, bring to a boil, reduce the heat and simmer for 5-10 minutes until the wine or vinegar has evaporated and the onions are nearly dry. Remove the bay leaves and fresh thyme sprigs if used. Now add the beef broth, bring the soup back to a simmer for 10 minutes. Add more salt and pepper if needed. Sprinkle with the cheese before eating or place the cheese on the baguette and broil in oven for just a few minutes until bubbly and golden brown.
Makes: 4-6 servings
Photo: St. Clair Winery French Onion Soup, by Mr. T in DC, flickr