Meredith’s French Onion Soup Recipe

For the Onion Soup:

5 medium yellow onions (I sometimes throw one red onion in if I have it)
1 tablespoon of butter
1 tablespoon of olive oil
1 quart of low sodium beef stock
½ cup of your favorite red wine (purists will stick with sherry but I tend to use whatever red is on hand)
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme
Fresh black pepper

For serving the Onion Soup:

Gruyere or Provolone or Swiss cheese

Directions for French Onion Soup Recipe:

Cut each onion in half and then thinly slice each half. Add all of the sliced onion to a large pot with the tablespoon of butter and olive oil. Sprinkle a pinch of salt over the top of the onions. Keep the pot over medium low to low heat, covered and stirring every few minutes.  When the onions are fully translucent, about 15 minutes, reduce heat to as low as it will go on your range.

Onion Soup Recipe

Continue stirring onions on low heat every few minutes. Once onions are fully caramelized raise heat to medium and add in the balsamic and the wine to deglaze the pan. Use a wooden spoon to make sure all of the stuck on parts to the pan get released into the liquid. Let the liquid reduce until there is about half of the liquid left in the pan.

Add in the stock, soy sauce, thyme and black pepper. Keep the heat on medium low and cover. Allow to simmer semi-covered for about 20 to 30 minutes until flavor is fully developed and concentrated.

Onion Soup Recipe

Ladle the soup into crocks or bowls and top with 2 thick slices of baguette topped with the cheese. Place the bowl onto a baking sheet and under the broiler on high until the cheese is bubbling and golden brown. Serve!

Onion Soup Recipe

If you have leftover soup I suggest storing it in the freezer in a ziptop bag, and heating it on the stove whenever you’re in the mood for more!

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Born here. Lives here and never leaving. The nicest person to ever not speak in public. Loves New York