Description
This classic French Onion Soup recipe features caramelized yellow onions simmered with thyme, garlic, and a splash of white wine, finished with a savory blend of vegetable broth and topped with toasted baguette slices smothered in melted Gruyère and Parmesan cheese. Perfectly balanced with a hint of balsamic vinegar and tamari for depth, this hearty and comforting soup is ideal for cozy meals.
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 Onions: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced yellow onions, sea salt, and several grinds of black pepper. Toss to combine and then reduce the heat to low. Cook the onions gently, stirring every few minutes for about 40 minutes until they become very soft and translucent.
- Brown the Onions: Increase the heat to medium and continue cooking the onions for another 15 to 20 minutes, stirring often, until the onions turn a deep golden brown and develop rich caramelized flavor.
- Add Aromatics and Flour: Stir in the balsamic vinegar, tamari, fresh thyme leaves, and minced garlic. Then sprinkle the all-purpose flour over the onions and stir well to incorporate. Cook for 2 minutes to remove the raw flour taste and thicken the mixture slightly.
- Deglaze with Wine: Pour in the dry white wine and stir continuously, cooking for about 2 minutes or until the wine has mostly evaporated, which helps lift all the flavorful browned bits from the bottom of the pot.
- Simmer with Broth: Add the vegetable broth to the pot and bring the soup to a simmer over medium heat. Allow it to simmer gently for 30 minutes to meld all the flavors together.
- Prepare Toppings: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Arrange the baguette slices on the sheet and top each slice generously with Gruyère, aged cheddar, and/or Parmesan cheese. Bake in the 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 cheesy toasted baguette slice, a sprig of fresh thyme, and a pinch of red pepper flakes if using, to add a touch of heat.
Notes
- Using a mix of Gruyère, aged cheddar, and Parmesan gives depth and a complex savory flavor to the topping.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer a richer soup, you may use butter instead of olive oil for caramelizing the onions.
- Vegetable broth makes this recipe vegetarian; beef broth can be used for a traditional French Onion Soup flavor.
- The longer you caramelize the onions, the deeper the flavor, so be patient during this step.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 22 mg
