French onion soup is one of my all time favorite soups. A rich, beefy, nutty broth topped with toasted bread and a layer of melted gooey cheese is an utterly divine treat for sure. I’ve enjoyed more that one bowl at local restaurants over the years. Unfortunately with the pandemic, getting a good bowl of French Onion Soup is hard to find. So what’s a girl to do? Make it at home of course!
It’s actually quite easy to make, you just need some patience because it takes a while to simmer on the stove and for all the flavors to come together into a rich savory broth. I would recommend making it the next time you have a long lazy afternoon of time on your hands. For me, with the pandemic, that would be just about everyday…LOL!
Are you getting a hankering for some good soup? Let’s get started with the onions. They are the main character, although the melty cheese topping gets all the attention.
Thinly slice three good sized onions.
Place the sliced onions in a large bowl. Add salt and pepper.
Toss onions to coat them with salt and cracked black pepper.
Heat Dutch oven pot over medium heat and add two tablespoons of olive oil. Once oil is hot, add the sliced onions. Stir to coat onions with olive oil.
Turn heat to low and cover. Cook onions for about 10 minutes to slightly soften them. Stir occasionally. Remove lid and increase the heat slightly and continue to cook onions to caramelize them.
Add a little wine to deglaze the pan, stirring frequently. Cook for about 20 minutes and continue deglazing pan with a little wine at a time until liquid has reduced and onions are soft and caramelized, about 20 minutes.
While onions are cooking, prepare the crostini by slicing a baguette of bread on the bias into ¼ inch thick slices. Brush each slice with olive oil.
Season with a little salt and freshly cracked pepper. Bake for 10-12 minutes or until they are crispy and golden brown. Remove from oven and set aside.
Back to the broth. Once the onions are golden and soft, add butter and cook until melted.
Add the beef broth.
Increase heat and bring onion/beef broth to a boil. Once soup comes to a boil, reduce heat and simmer over low heat for 10 minutes.
Add Worcestershire and apple cider vinegar and stir to combine. Remove soup from heat.
Place oven safe bowls on a cookie sheet.
Fill each bowl about ⅔ full with onion soup.
Top each bowl with slices of crostini.
Top each bowl with a generous layer of Gruyere or Provolone cheese.
Place bowls in the oven under the broiler and broil until cheese is melted, bubbly and toasty brown along the edges.
Serve hot topped with chopped chives.
Oh my gosh…this soup was AWESOME!!! Just as good as the best bowl I have enjoyed at restaurants. Honestly? It was better! You must give this recipe a try. You will not be disappointed, I promise!
Classic French Onion Soup
Equipment
- Dutch oven
- Oven safe soup bowls
Ingredients
- 2 tbsp olive oil
- 3 large onions, thinly sliced
- 2 tsp salt
- 1 tsp freshly cracked pepper
- ½ cup dry white wine
- 1 baguette sour dough french bread
- Olive oil
- ¼ cup butter
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ¾ cups Gruyere or Provolone cheese, shredded
- freshly chopped chives, optional
Instructions
Cook Onions
- Place sliced onions in a bowl and toss them with salt and cracked black pepper.
- Heat Dutch oven pot over medium-high heat and add two tablespoons of olive oil.
- Once oil is hot add onions. Stir to coat onions with olive oil.
- Turn heat to low and cover. Cook onions for about 10 minutes to slightly soften them. Stir occasionally.
- Remove lid and increase the heat slightly. Caramelize the onions, add a little wine to deglaze the pan, stirring frequently. Cook for about 20 minutes and continue deglazing pan with a little wine at a time until liquid has reduced and onions are soft and caramelized, about 20 minutes.
Prepare Crostini
- While onions are cooking, slice baguette on the bias into ¼ inch thick slices. Brush each slice with olive oil and season with a little salt and freshly cracked pepper. Bake for 10-12 minutes or until they are crispy and golden brown.
- Remove from oven and set aside.
Finish Soup
- Once onions are golden and soft, add butter and cook until melted.
- Add beef broth, increase heat and bring broth to a boil. Reduce heat and simmer over low heat for 10 minutes.
- Add Worcestershire sauce and apple cider vinegar and stir to combine. Remove soup from heat.
- Place oven safe bowls on a cookie sheet and fill each bowl about ¾ full with onion soup.
- Top each bowl with 2-3 slices of crostini.
- Top each bowl with a generous layer of cheese.
- Place in the oven under the broiler and broil until cheese is melted, bubbly and starting to brown along the edges.
- Serve topped with chopped chives.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
