French Onion Soup Recipe

French Onion Soup

I have made this French Onion Soup on several occasions and is one of my husband’s favorite. This soup pairs well with Comte or Gruyere cheese, or even white cheddar cheese with croutons or toasted bread pieces. Onions are healthy because it has nutrients like vitamins, minerals, and antioxidants.

Prep time: 20

Cook time: 30

Servings: 6

Skill level: Easy

 

Ingredients:

2 bay leaves

1 TBSP of dried rosemary

1 cup of hot water (for extraction)

½ cup of cooking oil

Salt

Pepper

4 -5 medium onions, sliced

2 TBSP of whole wheat flour

(or all purpose flour)

1 cup of red wine

4 garlic cloves

1 TSP of Better than Bullion Beef Base

½ cup butter

2 -3 cups water (optional for thinning soup)

Sliced rye bread, broken into pieces

½ LB Gruyere or Comte cheese

French Onion Soup recipe

I forgot to include the dried rosemary in this picture.

 

Instructions:

Heat 1 cup of water to pour it into a tea cup or mug with 1 TBSP dried rosemary and 2 bay leaves to extract the flavor. Cover the tea cup/mug and set aside for 10 minutes or more.

French Onion Soup recipe

 

Prepare the vegetables ahead of times. Cut the onions in half from the top, then slice it. Peel the garlic and grate it and set those aside.

French Onion Soup Recipe

 

In a Dutch oven pot (recommended) or a soup pot, on a medium heat warm ½ cup of oil and add the onions and with a wooden spatula break down the onions to separate it and add salt and pepper.

French Onion Soup recipe

Then add ½ cup of butter to melt and continue sautéing the onions for about 15 – 20 minutes or until very soft. Dust the flour into the soup and mix and cook until flour is cooked through.

 

French Onion Soup recipe

Next, add 1 cup of wine and turn on high to lightly boil, then immediately turn down to low and mix very well. Then add 1 TSP of beef base bullion, grated garlic and water with rosemary and bay leaves through a sieve (or remove bay leaves and rosemary before pouring extract) and simmer on low for 10 minutes.

 

French Onion Soup recipe

To thin out the soup, add 2 -3 cups of hot water and mix it in very well.

To serve, preheat the oven to 350 degrees, ladle the warm soup and top with toasted pieces of bread or croutons with cheese on top and toast in the oven until the cheese melts.

 

Copyright © 2016 LessSimpleCarbs.com

 

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French Onion Soup Recipe

French Onion Soup

A delicious and easy French Onion Soup recipe that is an excellent choice for vegetarians.

  • Author: HC
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 people 1x
Scale

Ingredients

2 bay leaves

1 TBSP of dried rosemary

1 cup of hot water (for extraction)

½ cup of cooking oil

Salt

Pepper

45 medium onions, sliced

2 TBSP of whole wheat flour

(or all purpose flour)

1 cup of red wine

4 garlic cloves

1 TSP of Better than Bullion Beef Base

½ cup butter

23 cups water (optional for thinning soup)

Sliced rye bread, broken into pieces

½ LB Gruyere or Comte cheese

Instructions

Heat 1 cup of water to pour it into a tea cup or mug with 1 TBSP dried rosemary and 2 bay leaves to extract the flavor. Cover the tea cup/mug and set aside for 10 minutes or more.

Cut the onions in half from the top, then slice it. Peel the garlic and grate it and set those aside. In a Dutch oven pot (recommended) or a soup pot, on a medium heat warm ½ cup of oil and add the onions and with a wooden spatula break down the onions to separate it and add salt and pepper. Continue sautéing onions for about 15 – 20 minutes or until very soft. Dust the flour into the soup and mix and cook until flour is cooked through.

Next, add 1 cup of wine and turn on high to lightly boil, then immediately turn down to low and mix very well.

Then add 1 TSP of beef base bullion, grated garlic, ½ cup of butter and rosemary bay leaves water extract through a sieve (or remove bay leaves and rosemary before pouring extract) and simmer on low for 10 minutes.

To thin out the soup, add 2 -3 cups of hot water and mix it in very well.

To serve, preheat the oven to 350 degrees, ladle the warm soup and top with toasted pieces of bread or croutons with cheese on top and toast in the oven until the cheese melts.

Copyright © 2016 Homecookingisbetter.com

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Hello, I love cooking and I enjoy sharing recipes with others. Stay tuned for more recipes.

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