Happy December! I made French Onion soup for the first time in years. It’s a super easy soup to make. You don’t need a lot of ingredients or time to make this. I almost feel like it’s healthier compared to most soups because there is no cream and yes there is butter but I cut back on that as well.
This is perfect for lunches or with a salad for dinner. It’s nice and warm for those cold winter nights. What’s better than soup and bread? This recipe has BOTH!
French Onion Soup with Garlic Croutons and Swiss Cheese
6 large sweet onions, sliced
4 garlic cloves, minced
2 large bay leafs
6 sprigs of thyme
3 T flour
1 ½ cups wine (I used white)
2- 32 oz cartons beef broth, no salt added
3 t salt
2 t pepper
1 garlic clove, finely minced
1 loaf crusty French bread
2 T olive oil
½ T parsley
2 t garlic powder
Sprinkle: salt and pepper
In a large soup pot, melt butter on medium heat. Add sliced onions and garlic and mix well. Add in the bay leafs and 3 of the thyme sprigs. The other 3 sprigs, remove the herb and sprinkle in the mixture. Cook on medium low heat until onions are tender and caramelized. This may take 30-40 minutes for the amount of onions we are using. I covered the pan and let them cook down mixing every 10-12 minutes. They will cook down, don’t worry if they seem to take up the whole pot. (That’s what happened to me.)
After onions have cooked down and are soft and starting to caramelize remove some of the liquid and add to a small bowl and mix with the 3 tablespoons of flour. Mix well to remove lumps. Remove the bay leaf and thyme sprigs. Add in the flour mixture and the wine and whisk well. Cook on medium heat about 10-15 minutes mixing half way through with a whisk. A whisk will help make sure the flour mixture gets broken up. Add in the beef broth and salt and pepper and stir, and simmer on low heat for 30 minutes, stirring after 15 minutes.
While the soup is simmering make the croutons for the top of the soup. Slice the bread into ½ inch pieces. In a small bowl add oil, parsley, garlic powder, fresh garlic and salt and pepper and mix well. Single layer the slices of bread on baking pan covered with foil. Brunch the bread with olive oil mixture. Bake at 400° in the oven 12-15 minutes. It’s okay if they get hard, they will soften once added to the soup.
To serve ladle soup into bowl add 2-3 slices of bread and top with sprinkle of Swiss cheese. If you wish, you can add to an oven save bowl and put under the broiler for a few minutes to make the cheese brown and bubbly. I made this for lunches, so I just add in the bread slices and top with some cheese once the soup is heated through and the cheese melts perfectly. Enjoy!