Simple French Onion Soup

Serves 4-6

Caramelizing onions is not only a delicious way to enhance their natural sweetness but also a fantastic way to reduce food waste. Did you know frozen onions are perfect for caramelizing? They tend to have a bit more water, which helps them caramelize more efficiently and evenly. If you find yourself with extra onions, slice and freeze them for later—they'll work beautifully in this recipe. Similarly, if you make more caramelized onions than you need for this simple french onion soup recipe, freeze the leftovers to save time for your next batch. It's a win-win for flavor and sustainability!

• For the onions:

  • 3 pounds yellow onions, thinly sliced

  • 3 tablespoons olive oil or butter

  • 1 teaspoon salt

• For the soup:

  • 4 cups vegetable broth (or beef broth)

  • 1/2 cup dry white wine 

  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme

  • 1 bay leaf

  • 1 tablespoon balsamic or sherry vinegar 

  • Salt and freshly ground pepper to taste

• For serving:

  • 1 small baguette, sliced into rounds

  • 1 cup grated Gruyère cheese 

1. Caramelize the Onions:

   • Heat olive oil or butter in a large, heavy-bottomed pot over medium heat.

   • Add the sliced onions and salt. Stir. Cover the pan cnd cook for 5-7 minutes. Uncover the pan and continue cooking, stirring occasionally, until the onions are deeply golden and caramelized, about 30 minutes. Adjust the heat as necessary to prevent burning.

2. Deglaze the Pan:

   • Once the onions are caramelized, pour in the white wine and scrape the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until mostly evaporated.

3. Make the Soup Base:

   • Add the broth, thyme, and bay leaf. Stir and bring to a simmer. Continue cooking for another 20 minutes, or until the broth has reduced slightly. 

   • Remove the thyme sprigs and bay leaf. 

   • Stir in the balsamic vinegar and adjust the seasoning with salt and pepper.

4. Prepare the Bread:

   • Preheat the oven to 4250°F 

   • Place the baguette slices on a baking sheet and toast in the oven until lightly golden, about 5 minutes.

   • Remove from the oven, sprinkle each slice with cheese, and return to the oven until the cheese is melted and bubbly, about 3-5 minutes.

5. Serve:

   • Ladle the soup into bowls and top with the cheesy baguette slices. Alternatively, place the toasted bread on the soup in oven-safe bowls, top with cheese, and broil until bubbly and golden.