Is it just us, or does French Onion Soup seem like the most decadent of its liquid counterparts? Our version of this soup is just as delicious, without having to worry about our waistlines. The caramelized onions add so much to the overall richness of this soup and the creaminess of the Gruyere and Swiss cheese is outstanding; while Gruyere is not an inexpensive ingredient, it is completely worth it and truly takes this soup to the next level! This dish will make you happy when you smell it and when you eat it, and don’t forget to give yourself a pat on the back (along with your congratulatory glass of wine) once you’ve tried it.
French Onion Soup
- 4 large yellow onions, thinly chopped
- 1-1 1/2 cup dry white wine (Chardonnay)
- 1 cup Gruyere, grated
- 1 cup low-fat Swiss cheese, grated
- 5 cups beef broth
- 3 cups low-sodium chicken broth
- 1/4-1/2 cup extra-virgin olive oil
- 4 slices French bread
- 3 cloves garlic, minced
- Preheat oven to 400º F.
- In a Dutch oven or large pot, heat olive oil over medium-low heat and add onions. Cover and cook for 20 minutes, stirring occasionally.
- Place pot in oven, with the lid slightly ajar, and cook for 1 hour, stirring every once in a while so onions cook evenly.
- Take pot out of the oven and put it back on the stove over medium heat. Make sure to scrape the bottom and sides to get all the browned, flavorful bits.
- Removing from the heat for a moment, pour in your large glass of wine. Return to heat and cook for five minutes, giving it enough time to reduce.
- Add broths and garlic and reduce heat. Continue cooking on low heat, simmering, for 40-45 minutes.
- Ladle soup into ovenproof bowls or ramekins. Cover bread with a generous amount of grated gruyere and swiss cheese and place under broiler until the cheese is melted. Serve hot.
Recipe adapted from The Pioneer Woman