French Onion Soup
Ingredients
The soup
-
6
tablespoons
extra-virgin olive oil
-
3
pounds
medium yellow onions
-
¾
teaspoon
sea salt
-
1½
tablespoons
balsamic vinegar
-
1½
tablespoons
tamari
-
1½
tablespoons
fresh thyme leaves
-
3
cloves
garlic
-
3
tablespoons
all-purpose white flour
-
1
cup
dry white wine
-
6
cups
vegetable broth
-
to taste
freshly ground black pepper
The topping
-
slices
baguette
-
to taste
Gruyère cheese, aged cheddar, and/or Parmesan cheese
-
to taste
fresh thyme
-
pinch
red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat, add onions, salt, and pepper, and cook on low for about 40 minutes until soft.
- Increase heat to medium and cook for an additional 15 to 20 minutes until onions are golden brown.
- Add balsamic vinegar, tamari, thyme, and minced garlic to the onions and stir.
- Sprinkle flour over the onions, stir, and cook for 2 minutes.
- Stir in the white wine and cook for 2 minutes until evaporated.
- Add vegetable broth and simmer uncovered for 30 minutes.
- Preheat the oven to 450°F, place baguette slices topped with cheese on a baking sheet, and bake for 8 to 10 minutes until toasted and cheese is melted.
- Ladle soup into bowls, top with toasted baguette, fresh thyme, and red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
20mg
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