Serve with a crusty French bread.
French Onion Soup
-
Prep:
20 min. -
Cook:
45 min. -
Serves:
10-12
Recipes
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
-
1
In a soup pot, melt butter over medium-high heat and add onions. Cook and stir until onions caramelize about 15 minutes.
-
2
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.
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3
Reduce heat to medium-low, cover and simmer about 15-20 minutes.
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4
Add black pepper and remove bay leaves.
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5
Place oven safe soup bowls on a rimmed baking sheet.
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6
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 a crusty French bread.