This is a flavor-rich soup! It's tasty and one of my favorite soups in the cold season.
It can stand alone, but if you like, you can also enjoy it with French cheese baguette.
Let me know in the comments if you've tried it and how it turned out.
| Servings | Prep Time |
| 4-5 servings | 20 minutes |
| Cook Time | Passive Time |
| 90 minutes | 60 minutes |
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This is a flavor-rich soup! It's tasty and one of my favorite soups in the cold season.
It can stand alone, but if you like, you can also enjoy it with French cheese baguette.
Let me know in the comments if you've tried it and how it turned out.
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Ingredients
- 6 large Brown onion
- 1 tbsp olive oil
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Brown Sugar/ Coconut Sugar
- 3 tbsp Gluten Free Flour
- 1/4 cup Apple Vinegar (or to taste)
- 1.5 liters Beef Stock or Bone broth
- Grated Parmesan Cheese
- Fresh grated Pepper
- 2-3 tbsp Red Wine (optional)
Servings: servings
Instructions
Directions
- Peel and thinly slice the onions. In a large pot, melt the butter and olive oil (use organic butter if possible);on a low temperature, add the onions and cover the pot for 15 minutes.
- After 15 minutes, uncover the pot and raise the heat slightly. Stir in salt and brown sugar (here I am using coconut sugar).
- Cook the onions, stirring frequently, until they turn golden brown. This procedure might take from 30 to 40 minutes. Don't rush it; this step will build the intense flavor of the soup.
- After the onions are fully caramelized, sprinkle the flour and stir for few minutes. Add the vinegar and the beef broth (or stock) a little at a time and stir in between. Season to taste with salt and pepper.
- Simmer with the pot half-covered for another 30 minutes. Here it is really your choice; you can purée the whole mixture or leave it as is. Personally, I like to remove a bowl of onion slices, purée the rest and add it back.
- Simmer on low temperature for another 15 minutes. Adjust salt, pepper, and apple vinegar to taste and enjoy!
Tips
- In fact, the success of this soup depends on 2 main things: 1- The quality of the stock or broth you are using 2- Caramelizing the onions and this might take 30 to 40 minutes. The more caramelized the deeper the color of the onions and the more flavor you'll get.
- I am using here 1/4 cup of apple vinegar, but you can adjust it to your taste. Optional: for more depth of flavor, you can add 2 to 3 tablespoons of red wine.
- I find this soup flavour-rich and can stand alone, but if you like to enjoy the French cheese bread occasionally, here's how to prepare it: - First, try opting for a whole grain bread. - Preheat the oven. - ln a sheet pan, put the baguette slices. Brush both sides with a bit of olive oil and toast it in the oven until slightly browned. - Turn the toast and sprinkle with your favourite cheese, parmesan, gruyere … and bake until the cheese is melted. You can add it directly on the top of the soup bowl. Or if you are using oven-proof bowls, you can ladle soup into the bowl, add the baked bread, the cheese on top and put it in the oven until the cheese is melted and slightly brown.
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