I am a HUGE soup fan. French Onion is one of my favorites!
Creamy, Warm, Comforting onions with a nice baguette and Gruyere cheese! YUM!
French Soup CAN be healthy. Use less cheese and find a whole wheat baguette or make your own!
I left out the Sherry/Port Wine because I did not have it and to be honest, the soup was still tasty. I didn’t miss it in the recipe at all.
10 medium onions, thinly sliced
1 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon ground pepper
4-8 slices (about 3/4-inch thick) whole-wheat baguette
1/4 cup port wine or sherry- I left this out because I did not have either.
5 cups low-sodium vegetable broth
2 tablespoons balsamic vinegar
2 ounces Gruyere cheese
1. Preheat oven to 450 F. In a large Dutch oven, add onions, oil, 1 tablespoon water, thyme and ground pepper. Cover and bake for 30 minutes until steamed. Uncover and continue to cook for another 60-90 minutes, stirring every 30 minutes or so, until the onions are golden brown and caramelized.
2. Toast baguette slices on a cookie sheet for about 7 minutes per side. Set aside for later.
3. Transfer onions to the stove and add wine. Scrape the bottom and sides of pan to release any browned parts. Continue to cook until mixture is slightly thickened.
4. Add broth and vinegar. Bring to a boil then reduce heat and simmer for about 20 minutes, until the liquid has darkened.
5. Divide soup into ovenproof bowls, top with 1-2 slices baguette and sprinkle with cheese.
6. Place soup bowls under the broiler for 1-2 minutes, until the cheese has melted.
7. Serve immediately.