French Onion Soup
A comforting bowl of French onion soup is the perfect dish for a chilly evening. Follow this recipe to create a savory and flavorful version of this classic soup.
Ingredients
- 5 onion I use 2 sweet, 1 red, 1 white and 1 yellow
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup 8oz leftover wine (I’ve used red and white, both work, although I like red better)
- About 2 cups chicken broth I used leftover turkey broth
- About 4 cups beef broth 2 cans (lower sodium fat free preferred)
- 1 tablespoon oat flour or other thickener
- 1 tablespoon dried parsley
- 2 dried bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
Instructions
- Peel and cut the onion in half. Slice thinly. I normally finely dice the ends to add different sized pieces.5 onion
- Heat the butter and oil in a large pot over medium-low heat.1 tablespoon butter, 1 tablespoon olive oil
- Put a layer of onion in the pot and sprinkle with salt and pepper. Add more onion then salt and pepper again. Continuing layering until you run out of onion. Leave the onion alone for about 20 minutes. You will begin to hear it sizzle that’s ok. The temperature is so low the onions won’t burn.Salt and pepper
- After 20 minutes, stir the onion. Continue to cook the onion on the medium-low heat for at least an hour stirring occasionally. The onion will reduce greatly and start to darken in color.
- After an hour, turn the heat up to high. Add the wine and let it boil until it reduces a bit.1 cup 8oz leftover wine (I’ve used red and white, both work, although I like red better)
- Now this is my special trick. Take a ladle full or of the wine onion mixture and place it in the blender. Add the oat flour, dried herbs and blend on high for a second or two. Be sure to take the top off and use a towel when blending hot things.
- Add the broth and herb mixture to the pot with remaining onion wine mixture. As for the broth, I use a mixture of beef and chicken totally about 6 cups. If you are using cans, 1 can of chicken and 2 beef would work nicely.About 2 cups chicken broth, About 4 cups beef broth, 1 tablespoon oat flour or other thickener, 1 tablespoon dried parsley, 2 dried bay leaves, 1 teaspoon dried thyme, ½ teaspoon dried rosemary
- Bring the broth to a boil and then lower to a simmer until ready to serve.
Nutrition
Calories: 57kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 4mgSodium: 547mgPotassium: 96mgFiber: 0.3gSugar: 0.4gVitamin A: 69IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!