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French Onion Soup 

  • 2 tbsp butter
  • 5 medium red onions (3lbs) sliced
  • 6 cups low-sodium canned chicken broth
  • 1 ¾ cups low-sodium beef broth
  • ¼ cup dry red wine
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 tbsp balsamic vinegar
  • pepper
  • French Bread sliced
  • 4 oz Swiss cheese, sliced

Melt butter, add sliced onions, and stir to coat.  Cook and stir until onions are reduced and syrup and pan are coated with dark crust (30min).  Stir in broths, wine, parsley, thyme, and bay leaf scraping pan.  Simmer 20 minutes.  Discard herbs.  Add vinegar, pepper and salt.  Fill bowls ½ with soup, add a slice of bread and cheese.  Broil 5-10 minutes until cheese is bubbly.  Cool 5 minutes and serve.

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