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French Onion Soup

Filed Under: 50-100, Appetizers and Sides, Bread, Cheese, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Soups and Stews, Sugar Free, Vegan

By 12 Comments Jump to Recipe

And now I dream of soup. Clearly I have my priorities straight.

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This onion soup is so worth busting out the breath mints. It’s blanketed in bubbly cheese and crusty bread and filled to the brim with magical caramelized onions. It tastes like winning the lottery, only creamier.

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I finally made a blogging resources page. Well that only took a few years. I love you all so much, and it’s a pleasure to be able to share what I’ve learned from building Foodie Fiasco to over 800,000 page views (!?!?!) a month.  (No Mom, I can’t believe it’s happening either.)

So please do check it out. I spill all the programs that power Foodie Fiasco and have been invaluable in making it what it is today. I feel so lucky, and truly hope I can help you in your blogging endeavours.

But if you’re here to talk about the copious amounts of coffee and soup and coffee that bring us through the night, then you’re in the right place. Mmm. Soup. And coffee.

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Let’s begin, shall we? Roll up thy sleeves and channel Julia Child. (Congrats. You are now six feet tall and can walk on water. )

Golden, caramelized onions. Worth their weight in actual gold.

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It’s amazing what a little broth and a lot of time can do to a soup. Just an hour of letting the ingredients simmer and mingle creates a world of fairy dust in our bowls.

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Muster all the strength you possibly can to not eat the soup straight out of the pot… like I did. Oops.

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But we have to save a little room for the cheese blizzard!

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Did somebody say cheese?

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I do enjoy cheese.

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Adapted with the utmost respect and love from Julia Child and Smitten Kitchen

Yield: 6 servings

French Onion Soup

15 minPrep Time:

1 hr, 15 Cook Time:

1 hr, 30 Total Time:

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Ingredients

    For soup:
  • 1 1/2 pounds (about 5 cups) thinly sliced yellow onions
  • 1 teaspoon salt
  • 1/4 teaspoon sugar or erythritol (optional: helps the onions to brown)
  • 3 tablespoons white whole wheat flour or almond flour
  • 8 cups vegetable broth (I love mushroom stock in this!)
  • 1/2 cup red wine
  • salt + pepper, to taste
    • For gratinee (optional):
  • 6 slices bread
  • 3/4 cup grated cheese (I love Swiss. Feel free to use vegan cheese for a vegan version!)

Instructions

  1. Grease the largest saucepan or Dutch oven you own and turn the heat on to low. Add in the sliced onions and let them steep for about 15 minutes. Don't worry, you don't have to hang around for this. After 15 minutes of cooking the onions on low, slightly raise the heat to medium low and stir in the salt and sugar. Cook the onions for 30 to 40 minutes more until they are deeply golden and caramelized. This flavor base is what makes the soup so spectacular.
  2. Stir the minced garlic into the fully caramelized onions and cook for 1 minute. Sprinkle with flour and cook for about 3 minutes, stirring constantly. Add in all the wine, then the broth a little at a time, stirring between introductions. Salt and pepper to taste. Bring the soup to a boil then reduce to a simmer. Simmer partially covered for 30-40 minutes.
    3. For the optional gratinee (but I really think you should do it):
  3. Preheat oven to 325°F. Line a large baking sheet with foil. Arrange six ovenproof soup bowls on the prepared baking sheet and divide the soup among them. Float the toasted bread on top (trimming the edges if necessary), and top each bowl with 2 tablespoons of cheese. You can definitely use more cheese if you're feeling decadent. Bake in the oven at 325°F for 20 minutes, then preheat the broiler. Finish under the broiler for 1-2 minutes more, or until the cheese is golden and gorgeous. Prepare to impress the heck out of your guests and devour.

Notes

If making the topping, please use whatever bread and cheese that suits your taste/dietary preferences.

Nutritional information calculated without the optional gratinee.

7.8.1.2
336
https://www.foodiefiasco.com/french-onion-soup/

Nutrition

Calories: 70 cal
Fat: 0 grams g

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Do you blog? If so, what can I do to help you along?

I love the blogging community so much, and I want to do what I can to give back. Perhaps I’ll start with a pot of French onion soup.

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Comments

  1. Well you know I blog and have been a help along the way already! As for this soup, it looks like perfection-my only quibble is that there is no way the bread and cheese should be optional;)
    Reply

  2. I think I'm developing synesthesia... I could swear I can smell this yummy picture ;-) Actually I've started blogging only 2 months ago, and you were one of the main inspirations to finally get me started after planning to blog forever... and then I even dared starting two blogs, one in German and one in English! Thanks for just being there and being so inspiring to a total blogging dummy :)
    Reply

  3. My healthy lifestyle blog is where I post easy, healthy recipes, workouts, motivation and everything lifestyle. www.alwaysfitgirl.blogspot.com
    Reply

  4. Miss K to the amazing ELLY!! Your blog is so darn witty, hillarious, emotionally charged.........whats not to love??? You're quite an impressive young lady and I cannot thank you ENOUGH for how all your magical receipes have helped me in my healthy clean lifestyle! BRAVO chicky! Girl Chocolate power all the way! Sorry, back to the soup.....i am allergic to red wine (gives me horrid migraines) what can i use instead? Keep your foodtastic creations coming, I am just loving what you bring to the kitchen table :) Your foodaholic fan Beth
    Reply

  5. I made this GF using cup-for-cup flour from Williams-Sonoma. Delicious!!! One thing that is mentioned in the instructions but is left out of the ingredients list is garlic. Garlic! I cannot ever leave out the garlic. :) Mmmm.
    Reply

    • Thank you so much for making this soup, Matt!! Glad that it hit the spot:-) Our mistake with leaving out the garlic; thanks for pointing the accidental exclusion! Garlic is a flavorful hero; hopefully it can forgive our indiscretion.
      Reply

  6. I LOVE French onion soup! But, then it became a casualty of my gluten free lifestyle. Or so I thought! I tried your recipe today and it went GREAT! My soup tastes just as good as I remember FOS tasting! AND it's "me safe" (gf). Thanks so much! One interesting side note: I don't drink alcohol and I avoid cooking with it, so I decided to omit the red wine. But, when I tasted the soup it needed more acid. So, I grabbed a bottle of Martinelli's sparkling cider and tossed a bit of that in. It was perfect!
    Reply

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