French Onion Soup
This is a great soup to get your bone broth in. It also freezes and packs well for lunches.
Prep Time5 hours hrs
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Soup
Cuisine: American
Keyword: french onion soup, french onion soup recipe, homemade french onion soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com
- 4-5 medium onions sliced thin
- ¼ cup butter to cook in
- 1/2 tsp organic sugar optional - see notes
- 4-5 cloves garlic minced
- 1 - 1 ½ cups red wine See notes for suggestions and a swap
- 2 quarts beef bone broth
- 1-2 tsp balsamic vinegar Optional, but does give depth of flavor and cuts through the richness
- Sea salt/pepper to taste
- Cheese of choice to taste for topping
Melt the butter in a large soup pot, and add the onions with a big pinch of sea salt, and a pinch of sugar. Cook on low to medium/low for about 1 - 1 ½ hours, stirring occasionally. (I typically pass by the stove every 15 minutes and give it a quick stir).
Add the garlic, raise the heat up a little bit, and cook for a minute until fragrant.
Add the wine to deglaze the pan, and then add the broth & vinegar. Bring the soup to a simmer for 5-10 minutes.
Ladle your French onion soup into oven safe bowls placed on a sheet tray, and top with cheese. Place the sheet tray of bowls under the broiler for a few minutes, until the cheese is bubbly and golden.
- The pinch of sugar helps the onions get more caramelized. You can leave it out and just cook them lower and slower for a longer time - more like 2 hours.
- My preference for the wine is something rich like a dry cab, or pinot noir. Some people prefer a sherry. I don't really think you can go wrong here, just probably nothing super sweet.
- If you cannot have the red wine, use more broth here.
- You can also use the traditional bread/crouton on top of the soup! Toast the bread under the broiler first while you are making the soup. Then top the soup with the bread and finally the cheese.