French Onion Soup


There are some things that take constant attention and patience to accomplish. There are other things that happen quickly, right before your eyes, and take hardly any effort. I feel that French onion soup is a combination of both statements. It is something that takes time but can be made from the simplest ingredients and the finished product is remarkable in taste and to the eye. It is looks fancy but isn’t meticulous like one would think. It fills the kitchen with this gourmet smell of caramelized onions and simmering broth which makes me feel all warm and happy inside. French onion soup is something my mother and I would make often when I was in high school. It was one of my favorite things to make as a novice cook because of the fact that it was so simple yet had just enough instructions to keep me focused on the task at hand and would never bore me. Today, I decided to change up some of the ingredients to fit a healthier lifestyle and experimented with some alternative flavors, and boy let me tell you, I am never going back to the old recipe. This soup is incredible. Possibly one of the most favorite things I have made yet and shared with you on this blog…seriously. There are a few things that I do want you to know before you bust out the giant pot; the soup takes some time (about 1.5 hours) and needs to be watched carefully at certain points during the cooking process. Caramelizing onions is one of the most flavorful ways to enhance any dish without adding any extra ingredients, but they can burn quickly if you do not keep a constant eye on them. Browning is easy (and shouldn’t frighten you) just be sure to stay focused (don’t let instagram/tv/your husband distract you!). I really hope that you share this with your friends or family because it makes a large pot and can serve up to 6 people. Happy soup making friends! Xo. 












French Onion Soup

Serves 6

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Prep Time
10 min

Prep Time
10 min

  1. 1 large organic yellow onion, sliced thin
  2. 2 small organic sweet onions, sliced thin
  3. 2 TBSP extra-virgin olive oil
  4. 2 TBSP unsalted butter
  5. sea salt and black pepper
  6. 2 garlic cloves, minced
  7. 1/2 cup of a dry red wine (you can use a dry white wine if that is all you have)
  8. 1/4 cup apple cider vinegar
  9. 1 TBSP balsamic vinegar
  10. A few dashes of Worcestershire sauce
  11. 2 quarts of broth (I used Trader Joe’s Miso Ginger Broth)** see note
  12. 1 sprig of fresh thyme, plus more for optional garnishing
  13. 2 bay leaves
  14. 12 slices of baguette, toasted (I toasted mine dry in a toaster oven)
  15. 8 oz shredded Gruyere & Swiss (Trader Joe’s has this already done in a bag!)
  1. In a large stockpot or Dutch oven, melt the butter and oil over medium heat. Add the onions and 1/2 tsp sea salt and 1/2 tsp pepper and toss the onions so they are all coated in the butter and oil. Turn the heat to low and cover with a lid and let simmer for 15 minutes without opening the lid so that they can steam. Once the 15 minutes is up, take the lid off, and turn the heat back to medium.
  2. This is where you must pay attention and stand near the pot for the rest of the caramelization process. With a wooden spoon, stir the onions frequently (every couple minutes) for the next 30 minutes. Once they begin to brown and caramelize (about 15 minutes in), start scraping all those little brown bits off the bottom of the pot with the wooden spoon. The brown bits are flavor and you want them off the bottom of the pan.
  3. Once the onions looked browned and 30 minutes has passed, add the red wine, garlic, apple cider vinegar, balsamic vinegar, and the Worcestershire. Cook for five minutes so that it can reduce. Add the broth, thyme, and bay leaves. Taste and season with salt and pepper (I added a tiny bit more of both). Bring the pot to a boil. Once boiling, reduce to a simmer and cover with a lid partially (you want some steam to escape so that it can all reduce. Let simmer for the next 30 minutes (you do not need to watch the pot anymore, yay!).
  4. Preheat the broiler on high and move one oven rack to the top shelf. Line a baking sheet with foil. Ladle the onion soup into ovenproof bowls (or ramekins) and place onto the baking sheet. Top each bowl with two slices of toasted baguette and sprinkle the cheese right on the toasts. Place the baking sheet into the oven and broil until the cheese is browned, melted, and bubbly!
  5. Garnish with a small sprig of fresh thyme, serve immediately, and enjoy!
  1. Traditionally, French Onion Soup is made with beef broth which you may totally use if that is your liking. I like the Miso Ginger Broth from Trader Joe’s because it is vegan and full of so much flavor!
  2. You can always make one bowl at a time if you like too! Place the soup into an airtight container and store leftovers in the fridge for up to 3 days. Reheat the soup and then place under the broiler with toasted baguette and cheese anytime!

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