Small Batch French Onion Soup
French onion soup is one of those classic dishes that needed a twist. Deeply caramelized onions melt into a savory broth, while sliced and cubed toasted bread soaks it all up, creating a perfect spoonful of soft and rich soup. But instead of just the usual cheese cap, I’ve added a layer of blue cheese. This adds a depth that feels both cozy and slightly unexpected.
Ingredients
- 1/4 stick butter
- 5 ounces red onion
- 5 ounces yellow onion
- 5 ounces sweet onion
- 4 sprigs thyme
- 1/4 cup white wine
- 2 cups beef broth
- 1 cup chicken broth
- salt & pepper
- 1 cup Comté cheese
- 1 ounce blue cheese
Instructions
- Clean and cut the onions. Do that by cutting them in half and then thinly slice them lengthwise.
- In a Dutch oven, melt the butter over low-medium heat. Add the sliced onions, and the thyme. Stir occasionally. This process takes time 30-45 minutes. (NOTE 1)
- Add a teaspoon of salt, halfway through the caramelization process. (NOTE 2)
- Once the onions are caramelized add the flour and soak up all the left-over butter and moisture.
- Add the white wine and dissolve and lift all the browned bits that are stuck to the bottom (adding flavor and color to the liquid). Simmer until the wine is mostly evaporated. (NOTE 3)
- Simmer until the wine is mostly evaporated.
- Stir in the chicken and beef broth. Bring the soup to a boil. Reduce the heat and simmer for 20-30 minutes. Partly cover the pan. (NOTE 4)
- Remove the sprig of thyme and add salt and pepper to taste.
- Place a slice of French baguette in each bowl (I usually add some cubes of the same bread on top to create a little bit of height effect).
- Add the grated Comté cheese on top of the bread and slices of blue cheese on top of the Comté.
- Place bowls under a broiler until the cheese is melted and bubbly.
Notes
- You can add some salt, halfway through the caramelization. Salt will aid in releasing moisture from the onions and will facilitate the caramelization. You want deep golden onions that offer you their natural sweetness and best flavor. ; at least 30 minutes, but most likely longer. Take that time; the slower the better. It took me about 45 minutes.
- Salt will aid in the release of moisture from the onions and will facilitate the caramelization.
- The white wine will dissolve and lift the browned bits that are stuck to the bottom; adding flavor and color to the liquid.
- Adding a combination of beef broth and chicken broth is a great flavor enhancer.
Nutrition
Calories: 554kcalCarbohydrates: 21gProtein: 29gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gSodium: 2067mgFiber: 3gSugar: 11g