Rustic French Onion Soup with a Twist

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
★★★★★
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This Rustic French Onion Soup with a Twist is a cozy, heartwarming dish that's perfect for cool nights. It has all the classic flavors you love but with a hint of balsamic vinegar that elevates the taste to a whole new level.

Ingredients for Rustic French Onion Soup with a Twist

Onions are the heart of this soup, providing sweetness and depth when caramelized. Use yellow onions for a balanced flavor. Butter and olive oil combine to create a rich base for cooking the onions. A pinch of sugar helps to caramelize the onions faster and enhances their natural sweetness.

Beef broth forms the savory backbone of the soup. Use a high-quality broth for the best results. Dry white wine adds acidity and complexity, while balsamic vinegar provides a unique sweet and tangy twist. Thyme and a bay leaf infuse the soup with herbal notes.

Gruyère cheese is perfect for its nutty and melting qualities, crowning the soup with a deliciously gooey topping. French baguette slices provide a crunchy contrast to the smooth soup and hold up well under the melted cheese.

Tips & Tricks

  • Slice the onions uniformly to ensure even caramelization.
  • Don't rush the caramelization process; it's key for developing flavor.
  • Use a wine you’d enjoy drinking, as the flavor concentrates in the soup.

Serving Suggestions

This soup pairs beautifully with a crisp green salad dressed in a simple vinaigrette. A glass of the same dry white wine used in the soup complements the meal perfectly.

Frequently Asked Questions

Can I use red onions instead of yellow?
While you can use red onions, they have a slightly different flavor and may not caramelize as deeply.
Can I make this soup ahead of time?
Absolutely! The flavors deepen overnight. Just store in the fridge and reheat before serving.

Rustic French Onion Soup with a Twist Recipe Walkthrough

Start by melting the butter and olive oil in a large pot over medium heat. Add the thinly sliced onions, along with salt, pepper, and sugar. Stir these occasionally and be patient as they caramelize, which should take about 30 minutes. The onions should turn a golden brown, releasing a sweet aroma.

Once the onions are beautifully caramelized, sprinkle over the flour and stir well to coat. Cook this mixture for another 3 minutes to get rid of any raw flour taste. Now, pour in the beef broth and white wine, and add the balsamic vinegar, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer gently for 30 minutes. This allows all those wonderful flavors to meld together.

While the soup is simmering, preheat your oven to 400°F. Place the baguette slices on a baking sheet and toast them until they're golden brown, which takes about 5 minutes. Once the soup has finished simmering, taste and adjust the seasoning with more salt and pepper if necessary.

Remove the bay leaf and ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous sprinkle of Gruyère cheese. Place the bowls under the broiler for about 3 minutes, just until the cheese is melted and bubbly. Serve hot and enjoy every spoonful!

Why You'll Love This Recipe

  • Rich, deep flavors from caramelized onions and beef broth.
  • The addition of balsamic vinegar adds a sweet and tangy twist.
  • Perfectly melted Gruyère cheese offers a creamy finish.
  • Simple yet elegant enough for entertaining guests.

Ingredients

4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sugar
1 tablespoon all-purpose flour
6 cups beef broth
1/2 cup dry white wine
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
1 bay leaf
Salt and pepper to taste
8 slices French baguette
2 cups Gruyère cheese, grated

Step-by-step Instructions

1. In a large pot, melt the butter with olive oil over medium heat.
2. Add the thinly sliced onions, salt, pepper, and sugar. Stir occasionally until onions are caramelized, about 30 minutes.
3. Sprinkle flour over the onions, stir well and cook for an additional 3 minutes.
4. Stir in the beef broth, white wine, balsamic vinegar, thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer for 30 minutes.
5. Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and toast in the oven until golden, about 5 minutes.
6. Adjust soup seasoning with additional salt and pepper if needed.
7. Discard bay leaf, ladle soup into oven-safe bowls, top with toasted baguette, and sprinkle generously with Gruyère cheese.
8. Place bowls under the broiler until cheese is melted and bubbly, about 3 minutes.

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