Picture this: caramelized onions swimming in rich beef broth, topped with crusty bread and melted Gruyère cheese. Our version of French Onion Soup brings cozy bistro romance right to your kitchen table. Made extra special with our classic Salt & Pepper blend adding a subtle depth, this classic soup transforms humble ingredients into pure comfort. And if you're like my husband—who considers French Onion Soup the ultimate expression of "I love you" in bowl form—this starter sets the perfect tone for your Valentine's Day dinner at home.
- by Jessica Hughes
French Onion Soup
- by Jessica Hughes
French Onion Soup
Servings
4
Prep Time
20 minutes
Cook Time
105 minutes
Ingredients
2 Tbsp Butter
2-3 Tbsp Olive Oil, divided
6 Large Yellow Onions, sliced thin
1 C Dry White Wine
1 Tbsp Calicutts Salt & Pepper Blend
4 C Beef Broth
4 Sprigs Fresh Thyme
2 Bay Leaves
1 French Baguette, sliced
2 C Gruyere, shredded
Directions
In a dutch oven over medium heat, melt butter and heat 1 Tbsp olive oil together. Add thinly sliced onion rings to the butter and oil mixture and stir occasionally over the next 45-60 minutes, while they caramelize.
When caramelized, add wine and Calicutts Salt & Pepper. Simmer for 5 minutes until the liquid reduces by about half.
Add broth, thyme, and bay leaves. Continue simmering for 30 minutes.
While the soup simmers, heat oven to 350 degrees. Lay baguette slices flat on a baking sheet and brush evenly with remaining olive oil. Place in oven for 10-15 minutes or until golden brown.
Switch oven over to broil. Remove thyme and bay leaves from soup. Fill oven-safe bowls with soup and top with toasted baguette slices and a ½ C of cheese. Place under broiler until cheese browns and bubbles. Serve immediately. Enjoy!
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