Audrey’s French Onion Soup

Name: Audrey’s French Onion Soup
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: French, European, Mediterranean
Ingredients: 4lbs large onions; 6 tbsp salted butter; 1/2 tbsp sugar; Salt; pepper; 2/3 cup dry red wine; 1 tbsp balsamic vinegar; 1/2 tsp flour; 6 cups beef stock; 1 loaf French bread cubed; Olive oil; Italian seasoning (optional); Sliced Gruyère cheese; Oven-safe ramekins

8 steps

Prep:55minCook:15min

This meal pairs fantastically well with a roast beef sandwich and a green vegetable on the side (broccoli, green beans, Brussels sprouts, etc). If you like wine with dinner, any red wine pairs well with this meal as well. If you want to take it up even further, you can use French bread instead of croutons inside the soup! But either way it is prepared, it turns out spectacular! I hope you enjoy this recipe, be sure to let me know what you think if you end up making it! 💖

Updated at: Thu, 17 Aug 2023 04:46:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories507 kcal (25%)

Total Fat16.7 g (24%)

Carbs69.7 g (27%)

Sugars14.5 g (16%)

Protein15.6 g (31%)

Sodium1024.1 mg (51%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

For the croutons

Step 1

Cube up the French bread loaf and lay the pieces across a cookie sheet lined with parchment paper. Drizzle with olive oil and top with desired seasonings. Bake at 375 until desired color.

For the soup

Step 2

1. Peel and slice onions thinly. Add butter to a heavy-bottomed pan (or Dutch oven), add onions. Cover until softened, then uncover and continue cooking on medium heat until onions caramelize. Sprinkle sugar in, and stir occasionally until fully caramelized, about 45-60 mins. Adjust the heat if they begin to brown too quickly, as they will burn.

Dutch Oven

Step 3

2. In the mean time, begin heating your stock in a separate pan.

Step 4

3. Once onions are caramelized, deglaze the pan with the red wine and stir. Add in balsamic vinegar and stir. Allow this mixture to come to a boil.

Step 5

4. Stir in flour and allow the mixture to thicken for a moment. Add in salt and pepper.

Step 6

5. Carefully add in the stock to the onion mixture, stirring each time to add more until all is fully incorporated. Cook on medium-low heat until mixture comes to a simmer.

Step 7

6. Turn the broiler on, or turn your oven to 475 if you don’t have a broiler.

Step 8

7. In oven-safe bowls or ramekins, add your soup. Top with croutons and lay your sliced cheese on top, be sure to be careful that the cheese stays in the bowl as it will burn quickly and is hard to remove if it sticks to the outside. Bake for 5-7 minutes, until the cheese is melted and has a golden brown finish. Allow to sit for a moment and enjoy!