French Onion Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
tablespoon
butter
-
3
pounds
onions, halved and thinly sliced
-
½
teaspoon
sugar (optional)
-
Salt
to taste
-
¼
cup
balsamic vinegar
-
6
cups
chicken broth
-
2
cups
beef broth
-
2
teaspoons
fresh thyme, minced (or ½ teaspoon dried thyme)
-
1
leaf
bay leaf
The toppings
-
1
baguette
sliced and toasted
-
8
slices
Gruyère cheese or Swiss cheese (or 2 cups shredded)
Instructions
- Melt olive oil and butter in a large Dutch oven over medium heat.
- Add onions, sugar (if using), and ¼ teaspoon salt, and cook until onions caramelize, about 30 minutes.
- Stir in balsamic vinegar and scrape up brown bits from the pot.
- Add chicken broth, beef broth, thyme, and bay leaf, and simmer for about 20 minutes.
- Preheat the oven broiler on HIGH and place broiler-safe bowls on a baking sheet.
- Divide the soup among the bowls, topping each with baguette slices and cheese.
- Broil until cheese is hot and bubbly, about 3 to 5 minutes, and garnish with fresh thyme if desired.
Nutrition Facts (estimated)
Servings
8
Calories
264
Total fat
9g
Total carbohydrates
35g
Total protein
11g
Sodium
1127mg
Cholesterol
23mg
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