Description
This classic French Onion Soup features caramelized yellow onions simmered in a savory broth with white wine, topped with toasted baguette slices and melted Gruyère cheese. A comforting and flavorful soup perfect for cozy dinners.
Ingredients
Scale
Soup
- 6 tablespoons extra-virgin olive oil
- 3 pounds medium yellow onions, halved and thinly sliced
- ¾ teaspoon sea salt
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons tamari
- 1½ tablespoons fresh thyme leaves
- 3 garlic cloves, minced
- 3 tablespoons all-purpose white flour
- 1 cup dry white wine
- 6 cups vegetable broth
- Freshly ground black pepper, to taste
Topping
- Baguette slices
- Gruyère cheese, aged cheddar, and/or Parmesan cheese
- Fresh thyme, for garnish
- Pinch of red pepper flakes, optional
Instructions
- Caramelize the onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions, sea salt, and several grinds of freshly ground black pepper. Toss to combine. Reduce the heat to low and cook the onions, stirring every few minutes, for about 40 minutes or until they are very soft.
- Brown the onions: Increase the heat to medium and continue cooking the onions for an additional 15 to 20 minutes, stirring often, until they become golden brown and deeply caramelized.
- Add flavorings and thicken: Stir in the balsamic vinegar, tamari, fresh thyme leaves, and minced garlic. Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
- Deglaze with wine: Pour in the dry white wine and cook for 2 minutes, stirring constantly, until the wine has mostly evaporated, which will help to deglaze the pot and incorporate flavor.
- Simmer the soup: Add the vegetable broth to the pot and bring the mixture to a simmer over medium heat. Let it simmer for 30 minutes to meld the flavors together.
- Prepare the topping: While the soup simmers, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Arrange baguette slices on the sheet and top each slice with your choice of Gruyère, aged cheddar, and/or Parmesan cheese.
- Toast the bread and melt cheese: Bake the cheesed baguette slices in the preheated oven for 8 to 10 minutes, until the bread is toasted and the cheese is melted and bubbly.
- Serve: Ladle the hot soup into ramekins or bowls. Top each serving with a toasted cheese baguette slice, garnish with fresh thyme leaves, and add a pinch of red pepper flakes if you like a bit of heat. Serve immediately.
Notes
- For a richer flavor, you may use beef broth instead of vegetable broth.
- If you cannot find tamari, soy sauce can be substituted.
- Baguette slices can be toasted under the broiler if you don’t want to heat the oven fully.
- This soup is naturally gluten-free if you use gluten-free flour or omit the flour thickener.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl with cheese toast (about 1 1/2 cups soup + 1 slice bread)
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
