A rich, comforting French onion soup made with deeply caramelized onions, savory beef flavor, and fragrant herbs. Finished with toasted baguette and melty cheese, this timeless favorite is cozy, hearty, and perfect for dipping crusty French bread.
Recipe tags: beef base, moderate difficulty, main, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | unsalted butter |
| 6 | large yellow onions, peeled, halved and thinly sliced |
| 3 Tbsp | all-purpose flour |
| 2 tsp | ground thyme |
| ¼ tsp | paprika |
| 3 Tbsp | balsamic vinegar |
| 1 gal | water |
| 6 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 | dried bay leaves |
| ½ tsp | coarse black pepper |
| 1 | baguette, cubed and toasted, set aside |
| 1 lb | Gruyere cheese, grated, set aside (may substitute swiss cheese) |
Directions
In a soup pot, melt butter over medium-high heat and add onions. Cook and stir until onions caramelize about 15 minutes.
Sprinkle all-purpose flour over cooked onions and add thyme, paprika, balsamic vinegar, water and Roasted Beef Base, stir to combine. Add bay leaves and bring to a boil.
Reduce heat to medium-low, cover and simmer about 15-20 minutes.
Add black pepper and remove bay leaves.
Place oven safe soup bowls on a rimmed baking sheet.
Ladle hot soup into bowls, top with toasted baguette cubes and grated cheese. Place under broiler until cheese melts and edges are brown.
Serve with crusty French bread.