Description
Warm, cozy, and full of flavor, this French onion soup is made with rich beef bone broth, slow-caramelized onions, and no wine—making it a family-friendly favorite. Topped with cheesy, crusty mozzarella croutons, it’s the ultimate comfort food for a chilly night.
Ingredients
Units
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- 1/2 cup unsalted butter (See Notes 1 for substitutions)
- 4 medium white onions, sliced
- 2 medium garlic cloves, finely chopped (See Notes 2 for substitutions)
- 2 bay leaves
- 2 fresh thyme sprigs, leaves picked
- 3 tablespoons all-purpose flour (See Notes 3 for substitutions)
- 9 cups beef bone broth (See Notes 4 for substitutions)
- 1 teaspoon beef bouillon paste (See Notes 5 for substitutions)
- 2 tablespoons Worcestershire sauce
- Kosher Salt, to taste
- Freshly ground black pepper, to taste
- Mozzarella Croutons, for topping
Instructions
- In a Dutch oven or large stockpot, melt the butter over medium heat.
- Add onions, garlic, bay leaves, and thyme leaves. Sprinkle in about 1 teaspoon salt. Stir occasionally and cook until onions are very soft and golden brown—about 30–40 minutes.
- Stir in 1 cup of beef broth, the bouillon paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer until liquid has evaporated and onions look “dry,” about 5–10 minutes.
- Discard bay leaves. Sprinkle flour over the onions and stir. Lower heat to medium-low and cook 10 minutes to remove the raw flour taste.
- Add remaining beef bone broth. Bring soup to a gentle simmer and cook another 10 minutes. Season with salt and pepper to taste.
- Optional: Blend the soup for a smoother texture (this also lightens the color).
- Ladle into bowls or mugs. Top with cheesy mozzarella croutons and serve hot.
Equipment
Le Creuset 6.75 qt. Enameled Cast Iron
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10-Piece Teak Wood Kitchen Utensil Set
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- Butter Substitute: Use extra virgin olive oil, sunflower oil, or vegetable oil (1:1).
- Garlic Substitute: Use ½ teaspoon garlic powder if fresh garlic isn’t available.
- Flour Substitute: Use cornstarch, arrowroot, or tapioca starch (1:1) for gluten-free.
- Beef Bone Broth Substitute: Regular beef stock works just as well (1:1).
- Bouillon Paste Substitute: 1 beef bouillon cube = 1 teaspoon paste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove Top
- Cuisine: American
