French Onion Soup

20 Min.
45 Min.
10-12
Ingredients
¼
cup unsalted butter
¼ cup unsalted butter
6
large yellow onions peeled, halved and thinly sliced
6 large yellow onions peeled, halved and thinly sliced
3
tablespoons all-purpose flour
3 tablespoons all-purpose flour
2
teaspoons ground thyme
2 teaspoons ground thyme
¼
teaspoon paprika
¼ teaspoon paprika
3
tablespoons balsamic vinegar
3 tablespoons balsamic vinegar
1
gallon water
1 gallon water
cup Better Than BouillonĀ® Roasted Beef Base
⅓ cup Better Than BouillonĀ® Roasted Beef Base
2
dried bay leaves
2 dried bay leaves
½
teaspoon coarse black pepper
½ teaspoon coarse black pepper
1
baguette, cubed and toasted, set aside
1 baguette, cubed and toasted, set aside
1
pound Gruyere cheese, grated, set aside (may substitute for swiss cheese)
1 pound Gruyere cheese, grated, set aside (may substitute for swiss cheese)
Directions
  1. In a soup pot, melt butter over medium-high heat and add onions. Cook and stir until onions caramelize about 15 minutes.
  2. Sprinkle all-purpose flour over cooked onions and add thyme, paprika, balsamic vinegar, water and Roasted Beef Base, stir to combine. Add bay leaves and bring to a boil.
  3. Reduce heat to medium-low, cover and simmer about 15-20 minutes.
  4. Add black pepper and remove bay leaves.
  5. Place oven safe soup bowls on a rimmed baking sheet.
  6. Ladle hot soup into bowls, top with toasted baguette cubes and grated cheese. Place under broiler until cheese melts and edges are brown.
Serve with a crusty French bread.

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