French Onion Soup is super easy to make and such a simple soup that it’s perfect to add to your regular menu rotation list. Quick and easy enough for a back-up meal on a busy night, or add it to your weekly meal prep. It’s rich and flavorful with caramelized onions, wine (optional) and beef broth that comes together deliciously in one pot! Ready to eat in 30 minutes! Plus it’s freezer-friendly!
I have not made this soup forever, and never for my Hubby. Although he prepped the onions for me, to say he was skeptical about liking it would be an understatement! The onions were more pungent that usual, and since I hadn’t cooked with red wine before, we weren’t familiar with that aroma. I was positive he was not going to like my French Onion Soup, so I only fixed him a small bowl. But he did and even went back for seconds! Besides admitting that he liked it, he suggested shredded mozzarella instead of the sliced Provolone. Okay, I can do that.
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French Onion Soup
To save on carbs, replace the bread with a large slice of mushroom. Place cheese on the mushroom and broil.
This recipe has red cooking wine in the ingredient list. You can absolutely substitute grape juice or cranberry juice for the red wine, or skip it completely.
Prep 5 mins Cook 20 -25 mins Serves 4 Print recipe
- 4 large yellow or sweet onions, sliced
- 2 cloves garlic, chopped (or 1/2 tsp garlic powder or 1 tsp minced garlic)
- 3 Tbsp butter
- 1 Tbsp flour
- 1/2 cup red cooking wine (can substitute grape or cranberry juice)
- 4 cups (32 oz) beef stock (I use this or the beef flavor of this set, if I don’t have beef stock in the freezer)
- salt and pepper to taste
- 4 slices toasted French bread (1/2 to 1″ thick)
- 4 slices Provolone, Gruyere or Mozzarella cheese
- In a Dutch oven over medium heat, melt butter and then sauté onions tender and golden brown, about 6 – 7 minutes.
- Sprinkle flour and garlic over onions and stir. Continue cooking for about 1 minute
- Deglaze the pan with the wine by scraping the bottom of the Dutch oven with a wooden spoon.
- Stir in beef broth, salt and pepper to taste. Cover and simmer for 10 minutes. Keep warm until ready to serve. (Stop at this point if serving later. See note below)
- Preheat broiler.
- Lightly toast bread on a baking sheet 3” – 4” below broiler.
If your bowls are not oven-proof, skip Steps 7 and 8. Place cheese on the lightly toasted bread and put back under the broiler to melt the cheese until lightly brown. Then place the cheese toast on the bowls of hot soup to serve.
- Set oven-proof serving bowls on a baking sheet. Carefully ladle soup into the bowls.
- On top of each bowl, place a slice of toasted bread and a slice of cheese. Place under broiler until cheese is melted and light brown, 3 – 5 minutes. Serve warm.
Note: To make this soup in advance, or to include in a meal prep plan, prepare the soup through Step 4, then let cool. Cover and refrigerate for 1 or 2 days. When ready to serve for a meal, reheat soup on the stove top, then continue with adding the toasted bread and cheese, and broiling.
To freeze, let cool completely, then put into freezer containers with 1″ head space. For the two of us, I like to freeze soups in individual portion sizes, or in 2-servings sizes. Let thaw in the refrigerator.
I have really come to appreciate cooking in stainless steel pans! I love this pan because it’s more shallow than a regular Dutch Oven pan and food heats more quickly and evenly. I use it almost every day on either my NuWave PIC or on the stove top. This pan is a nice alternative.