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Easy French Onion Soup


Easy French Onion Soup Recipe

Nothing beats a steaming hot bowl of French onion soup … but between the croutons, the beef broth, the gobs of cheese, and the added sugar (yes, really), it’s not great for your gut. This vegetarian French onion soup has all the classic comfort, minus the lectins. To make it really special, try using homemade bone broth in place of the vegetable stock.

Easy French Onion Soup Recipe – Step by Step

Heat the olive oil over low heat. Add the onions, and cook, stirring frequently, until the onions are dark brown and caramelized, about 15 minutes.

Add the vinegar and garlic, and reduce heat to low. Cook, stirring frequently, until garlic is fragrant, about 2 minutes.

Add bay leaves, thyme, pepper, and broth or stock, and cook, covered, for 15 to 20 minutes. Uncover and cook another 10 to 15 minutes before removing from the heat. Remove bay leaves and season with salt to taste.

Ladle soup into ramekins or small bowls and top with grated cheese. If the heat of the soup isn’t enough to melt the cheese, pop the oven-safe bowls on a sheet pan and place under the broil er for 30 seconds to 1 minute.

Easy French Onion Soup Recipe – Ingredients

1/4 cup extra-virgin olive oil
5 large sweet onions (like Maui or Vidalia), thinly sliced
2 tablespoons red wine vinegar
6 cloves garlic, thinly sliced
2 bay leaves
1 teaspoon chopped fresh thyme
1/2 teaspoon ground black pepper
6 cups bone broth or vegetable stock or water, or a combination of the three iodized sea salt, to taste
Grated Gruyere or Parmesan cheese, to taste, for serving.

Easy French Onion Soup Recipe – Carmelize Onions

To make the caramelized onions, melt the butter in a large stockpot over medium heat.  Add your onions, and toss so that they are coated in the butter.  Let them cook for about 5 minutes, until they start to turn a bit golden on the bottom, and then give them a stir.  Repeat for another 5 more minutes, then give them another good stir.  Continue this process — stirring the onions every 3-5 minutes or so initially, then every 1-2 minutes near the end — until the onions have caramelized into a rich chestnut brown color.  (Anytime the onions look like they are starting to burn on the bottom of the pan, just add in a splash of wine or water and use a wooden spoon to scrape up those browned bits on the bottom of the pan.)  Then stir in a half cup of wine to fully deglaze the bottom of the pan once the onions are ready.

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