French Onion Soup

5 from 1 vote

This is a warm and comforting soup with complex flavor and deep sweetness thanks to the caramelization of the onions. It takes time but is well worth it! If you are not sensitive to dairy, a broiled crown of nutty Gruyere cheese makes for a delicious finish to this dish.

Course Main Course, Soup

Cuisine French

Keyword dairy-free, egg-free, french, nightshade-free, nut-free, onion, soup, vegetarian

Prep Time 20

Cook Time 1

Total Time 1 30

Servings

Calories 130kcal

Author Jenny Ross

Ingredients

3 tablespoons butter or butter flavored coconut oil, for dairy-free
6 onions thinly sliced
4 garlic cloves minced
1 1/2 teaspoons dried thyme
1 bay leaf
1/2 cup dry white wine
8 cups chicken broth or vegetable broth for vegetarian
salt and pepper to taste
3 ounces Gruyere cheese shredded, omit for dairy-free
2 tablespoons thinly sliced fresh flat leaf parsley optional, for garnish

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Instructions

Melt butter in a large pot over medium high heat and add the onions along with a generous pinch of salt.
Cook the onions until they are golden, stirring often. As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture. You can stir infrequently at the beginning, but watch them carefully as they brown and stir often to prevent burning.
Once deeply golden, add the garlic and cook for one more minute, until fragrant. Add the thyme, bay leaf, and wine, stirring to get any browned bits loose from the bottom of the pan. Simmer until the liquids reduce by half.
Add the stock and bring the soup to a gentle simmer and cook for 25 minutes to reduce slightly. Season the soup to taste with salt and pepper.
To serve, divide the soup among 6 high sided oven-proof serving bowls. Place the bowls of soup on a heavy baking sheet and divide the cheese among them. Broil until the cheese melts and is golden brown. Sprinkle with parsley and let cool for 10 minutes before serving.

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