This amazing recipe was made possible by the sponsorship of Brownberry Bread
I know what you’re thinking. “Erica, why on earth are you giving us a soup recipe during the hot and humid summer?”
The answer is simple.
On those torrential downpour summer days, a little comfort food can go a long way. Plus, it’s not going to be summer forever (as we know), so tuck this one away and you’ll thank me later.
This is one of my favorite recipes and I have a few secrets that truly make this the BEST french onion soup you will ever try.
The first thing to remember is “low and slow”. You can’t rush a good thing and the more you keep that in mind when executing this recipe, the better. I keep it at a medium to medium low heat for the entire cooking process and it really does make a difference.
Secondly, and possibly my most hidden secret is the bread I top this soup with. I exclusively use the Brownberry Oatnut bread, and trust me, it puts this recipe over the top. The texture of the oats and the nutty flavor of the bread combines so well with the rich flavors of the soup. It also excites me that under all that cheese, I know I’m getting nutritious, good for you ingredients.
Would you want to ruin a homemade soup with bread that has a bunch of artificial nonsense in it? I know I wouldn’t!
Let your onions soften with the lid on.
Next, sprinkle your minced garlic, thyme, and bay leaves once your onions have soften.
Then, cut slices of Brownberry Oatnut bread the size you desire.
Brush with olive oil and toast to perfection.
Remove after toasting and set aside.
Cook until the onions have browned and most of the liquid has evaporated. Constantly stir so the onions don’t stick or burn.
When the flour has cooked out add the beef broth and let it simmer, until it has reduced a bit and comes back to a boil.
Make sure you have the oven-safe, french onion soup bowls!
Add your toasted Brownberry Oatnut bread pieces and top with your parmesan and gruyere cheese.
Sure, it may take longer than some other French onion soup recipes, but this one is every bit as easy and WAY more delicious. That extra tlc you throw into it will have everyone singing your praises. Give it a try and let me know what you think!
The BEST French Onion Soup
Ingredients
- 4 Vidalia Onions thinly sliced
- 3 Cloves of Garlic minced
- 2 Bay Leaves
- 2 Sprigs Of Thyme
- 1 1/2 quarts Beef Broth
- 1/2 lb Grated Gruyere Cheese or sliced if you want an epic cheese pull
- 1/2 lb Grated Parmesan Cheese
- 1/2 cup Butter
- 3 tbsp Sherry Wine
- 1/4 cup Red Wine
- 2 tbsp Flour
- 1 loaf Brownberry Oatnut Bread
Instructions
- Melt butter in a large pot over medium low heat. Once melted, add sliced onions and toss to coat in butter. Top with a lid and allow to soften for about 10 minutes.
- Once soft, add minced garlic, thyme, and bay leaves. Recover.
- While the herbs soften, approximately 20 minutes, cut slices of Brownberry Oatnut bread the size you desire. Brush with olive oil and toast to perfection. Remove after toasting and set aside.
- Once herbs have softened, remove lid and turn up the heat to medium. Cook until the onions have browned and most the liquid has evaporated, this could take up to an hour. Continue to stir throughout the hour so the onions don’t stick or burn. Once done, remove the bay leaves and thyme stems.
- Once herb remnants are removed, add sherry, wine and a little salt and pepper. Allow to absorb for about 3 minutes, until the onions are dry again.
- Add the flour and stir until it cooks out. When the flour has cooked out add the beef broth and let it simmer for 10 minutes, until it has reduced a bit and comes back to a boil.
- Ladle soup into your bowl, leaving some room at the top.
- Add your toasted Brownberry Oatnut bread pieces and top with your parmesan and gruyere cheese.
- Broil on low for about 5 minutes or until cheese is melted.
Warmly,
Erica
This soup looks amazing!!!!
I’m going to have to try this soon. Looks delicious!
I love this soup!! 🧀🍕
Good day very cool blog!! Guy .. Beautiful .. Superb ..
I will bookmark your website and take the feeds additionally?
I’m glad to find numerous helpful information right here in the publish, we need develop more strategies in this regard, thank you for sharing.
. . . . .