French Onion Soup
The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.
Recipe - The Fresh Grocer - Corporate
French Onion Soup
Prep Time10 Minutes
Servings6
Cook Time70 Minutes
Ingredients
4 tbs Unsalted Butter
2 1/2 lbs Yellow Onions (4 medium), very thinly sliced
1/4 tsp Baking Soda
2 tbs All-Purpose Flour
1/2 cup Dry White Wine
1 tbs Dry Sherry (optional)
2 cartons (32 oz. each) College Inn® Beef Broth
4 Fresh Thyme Sprigs, or 1/2 tsp. Dried Thyme
2 Bay Leaves
2 cups Shredded Gruyère Cheese (6 oz.)
2 tbs Chopped Fresh Parsley
18 Slices Baguette, 1/2-inch thick each
Directions
- Melt butter in a Dutch oven over medium-high heat.
- Add onions and baking soda; cook 15 minutes, stirring with a wooden spoon every few minutes.
- Continue cooking about 10 minutes, scraping the bottom of the pan often and lowering the heat, as needed, until the onions are very soft and a deep golden brown.
- Stir in flour and cook 1 minute.
- Add wine and sherry, if desired, and cook until evaporated.
- Stir in broth, thyme and bay leaves; bring to a simmer.
- Reduce heat to medium and simmer 30 minutes.
- Meanwhile, preheat broiler with rack in the upper third of the oven.
- Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
- Place baguette slices on the baking sheet, arranging slices touching each other in groups of 2 or 3 to fit the bowls.
- Toss cheese with parsley; sprinkle evenly over bread slices.
- When the soup is ready, remove thyme stems and bay leaves.
- Broil toasts 2 to 3 minutes until cheese is melted and browned in spots.
- Ladle soup into 6 bowls and transfer a grouping of cheese toast to top each bowl.
10 minutes
Prep Time
70 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Breakstone's Unsalted Butter, 2 count, 8 oz, 8 Ounce
On Sale! Limit 4
$2.99 was $3.14$0.37/oz
Medium Yellow Onion, 20 Ounce
$1.61 avg/ea$1.29/lb
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz, 14 Ounce
$1.49$0.11/oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb, 5 Pound
On Sale! Limit 4
$2.49 was $2.99$0.50/lb
Not Available
Not Available
College Inn Beef Broth, 32 oz, 32 Ounce
$3.29$0.10/oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
Badia Bay Leaves, .20 oz, 0.25 Ounce
$1.59$6.36/oz
Not Available
Parsley Organically Grown - Curly, 1 each, 1 Each
$1.99
Schär Gluten-Free Baguette, 12.3 oz, 12.3 Ounce
On Sale! Limit 4
$7.49 was $7.79$0.61/oz
Directions
- Melt butter in a Dutch oven over medium-high heat.
- Add onions and baking soda; cook 15 minutes, stirring with a wooden spoon every few minutes.
- Continue cooking about 10 minutes, scraping the bottom of the pan often and lowering the heat, as needed, until the onions are very soft and a deep golden brown.
- Stir in flour and cook 1 minute.
- Add wine and sherry, if desired, and cook until evaporated.
- Stir in broth, thyme and bay leaves; bring to a simmer.
- Reduce heat to medium and simmer 30 minutes.
- Meanwhile, preheat broiler with rack in the upper third of the oven.
- Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
- Place baguette slices on the baking sheet, arranging slices touching each other in groups of 2 or 3 to fit the bowls.
- Toss cheese with parsley; sprinkle evenly over bread slices.
- When the soup is ready, remove thyme stems and bay leaves.
- Broil toasts 2 to 3 minutes until cheese is melted and browned in spots.
- Ladle soup into 6 bowls and transfer a grouping of cheese toast to top each bowl.