Delicious French Onion Soup
I really hate cutting onions. Don’t get me wrong, I absolutely love onions in every way, shape, and form. What I don’t love is how much onions make me cry!!
For anyone that doesn’t know, contact lenses act as a barrier to whatever onions release when they’re cut. I always try to put my contacts in before I have to chop an onion to save myself a lot of tears. If you don’t wear contacts, then I’m sorry about the excessive amount of tears you’ll cry while making this recipe.
Don’t let that scare you off! This recipe is hearty and delicious. I used homemade beef stock that I made by boiling soup bones, but I wrote this recipe using just regular beef broth you get from the store. Use whatever you have on hand!
Another thing you’ll need for this recipe is a dry, red wine. I used whatever was cheap at the store. When I’m cooking with wine instead of drinking it, I don’t really care about the brand. I just want something that will enhance the flavors of whatever I’m cooking. This is the wine I used myself.
It’s really important to get a good caramelization on the onions for this recipe. It is time consuming, but it isn’t a hard task for you. It’ll take between 45 minutes and an hour to caramelize them, but you only need to stir them every couple of minutes or so. If they start to brown too quickly, just reduce the heat. You’re looking for very soft, brown onions for your finished product.
The flour in this recipe helps to achieve a certain level of thickness. After I added all my liquid and blended it, this came out as an IDDSI level 3. If you didn’t add the flour, this recipe would likely come out thinner and just as delicious. You’ll just have to test and ensure that you achieved the right consistency. If you don’t’ know how to do that, you can find more information here or go to our get started page.
Lastly, I want to touch on the fact that this recipe isn’t very calorically dense. Typically, french onion soup has bread and cheese on it, but I omitted that for this recipe. I do think melted cheese and bread would blend just fine, but it will throw off the texture of your recipe. If you want to get creative and try it yourself, I encourage you to do so. Again, just make sure you test the thickness when you’re done. This soup would be a great appetizer, or even a light lunch!
I used my nutribullet to blend this, but an immersion blender would definitely work. If you’re not confident that everything was blended, run it through a fine mesh sieve when you’re done.
Please let us know if you have any comments, questions, or concerns! We are always here and happy to answer your questions!
Delicious French Onion Soup
- immersion blender
- 3 large onions sliced thinly
- 2 tsp dried thyme
- 2 cloves garlic
- 1 tbsp flour
- ¾ dry red wine
- 4 c beef broth
- Salt & pepper to taste
- Heat a large pot over medium-low heat. Add olive oil and then add in sliced onions. Season with salt, pepper, and dried thyme.
- Cook, stirring occasionally, until onions are caramelized, ~45 minutes. If the onions start to brown too quickly, reduce the heat.
- Add in garlic and saute for 30 seconds. Then add in the flour and cook for 2 minutes, stirring frequently.
- Add in the dry red wine and cook until reduced by at least half. Then add in the beef broth and bring the soup to a simmer.
- Reduce heat and taste to adjust seasoning.
- Use an immersion blender, or transfer to a large blender. Blend until smooth.
- Serve warm and enjoy!