One of the things I have learned from starting this blog is that every recipe can be broken down to a simple, easy, and straight-forward approach.
French onion soup was also one of those recipes.
Little did I know just how easy this soup is to make. Oh my gosh – it’s like so simple! Duh!
In fact, it’s so simple you could even make it for a weeknight dinner and have yourself a tasty, flavorful soup to warm yourself up on a cold night after work.
I’ve always loved french onion soup for it’s depth of flavor and combination of textures. Plus, it’s covered in crusty bread and bubbly cheese. So there’s that.
I hate when restaurants make this soup too sweet or too bland, however, so I tend to shy away from ordering it when we eat out.
But now, I can make it just how I like it any night of the week. Woohoo!
It takes less than hour to make and comes out of the oven super impressive every time.
This makes me happy.
Go ahead. Make yourself a delicious hot bowl of this french onion soup. Conquer the cold. Savor the cheesy goodness.
Oh – and let me know in the comments if there are any special comfort foods you’ve always been interested in learning how to make, but didn’t know where to start.
Savory broth, sweet onion, and gooey cheese make Healthy French Onion Soup a meal that never fails to please. Ready in less than an hour and full of nutritional ingredients, this soup is sure to satisfy!
- 3 tbsp organic, grass-fed unsalted butter
- 4 yellow onions thinly sliced
- 3 cups low sodium beef broth
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp sea salt plus more to taste
- 1/2 tsp pepper to taste plus more to taste
- 1/2 cup low sodium chicken broth
- 1 tbsp chickpea flour
- French baguette sliced into 1/2-inch slices (whole grain if possible)
- 4 slices provolone cheese
- 8 oz grated Gruyere cheese
- Melt butter in a deep stock pot or Dutch oven over medium-high heat.
- Add onions and cook, stirring occasionally, until tender and browned, about 15-20 minutes.
- While onions are cooking, heat the oven broiler.
Add beef broth, white wine, balsamic vinegar, thyme, salt, and pepper and bring to a simmer.
- In a small bowl, combine the chicken broth with the flour and then add to the onion mixture. Cook for an additional 10 minutes.
- Line a baking sheet with tin foil and place the baguette slices down flat. Use 2-3 per person, depending on the size of your serving bowl. Place into oven and broil for 1-2 minutes per side, until golden brown. Remove from oven but leave broiler on.
- Ladle the onion soup evenly into 4 oven-safe serving bowls, starting with the onions and then with the liquid.
- Place 2-3 baguette slices atop each bowl, followed by a slice of provolone cheese, and then topped with the shredded gruyere cheese.
- Place bowls on the baking sheet you used for the baguettes and broil until the cheese is bubbly and golden, about 5 minutes.