French Onion Soup

40 Min.
55 Min.
12-14
Ingredients
4
large yellow onions peeled, halved and thinly sliced (about 2-pounds)
4 large yellow onions peeled, halved and thinly sliced (about 2-pounds)
¼
cup unsalted butter
¼ cup unsalted butter
3
tablespoons all-purpose flour
3 tablespoons all-purpose flour
2
teaspoons dried ground thyme
2 teaspoons dried ground thyme
¼
teaspoon hot paprika
¼ teaspoon hot paprika
2
tablespoons balsamic vinegar
2 tablespoons balsamic vinegar
1
gallon water
1 gallon water
cup Better Than Bouillon® Au Jus Base
⅓ cup Better Than Bouillon® Au Jus Base
2
dried bay leaves
2 dried bay leaves
1
baguette, cubed and toasted, set aside
1 baguette, cubed and toasted, set aside
1
pound Gruye`re cheese, grated, set aside (about 4 cups)
1 pound Gruye`re cheese, grated, set aside (about 4 cups)
Directions
  1. In a soup pot, melt butter over medium heat. Add onions, cook and stir, until onions caramelize, about 30 minutes.
  2. Sprinkle all-purpose flour over cooked onions, stir to coat. Add thyme, hot paprika, balsamic vinegar, water and Au Jus Base, stir to combine. Add 2 bay leaves. Bring soup to a boil.
  3. Reduce heat to medium-low, cover and simmer, until done, about 15-20 minutes.
  4. Season to taste with salt and pepper. 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 Gruye`re cheese. Place under broiler until cheese melts and edges brown.
Serve with a crusty French bread.

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