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Balsamic French Onion Soup
Recipe by:
Avondell
A very flavorful and hearty French onion soup with balsamic vinegar.
Ready in 1 hour 20 mins
Added to favorites by 15 cooks
Ingredients
Serves: 4
- 2 to 3 Red onions, quarter julienne
- 1 Sweet white onion, diced
- 1 clove Garlic, minced
- 6-8 cups Beef stock
- 1 Bay leaf
- 1 bunch Parsley, fresh
- 3-4 pieces Thyme, fresh
- 2 tbsp Balsamic vinegar
- 2 tbsp Vegetable oil
- 1 loaf French bread
- 4 slices Provolone cheese
- 4 slices Swiss cheese
- dash Salt and pepper
Preparation method
Prep: 20 mins | Cook: 1 hour1.
Heat the oil in a large saucepan or stock pot over medium heat. Add the garlic and saute for a couple minutes. Add the onions and about a teaspoon of salt. Cook over medium to medium-low heat, stirring occasionally. It takes about 40 minutes to fully caramelize the onions and they will reduce by about 75%. See footnotes.
2.
Pour the beef stock in the pot with the onions. Tie the bay leaf, parsley, and thyme together with a string, or put them in an infuser. Add the herbs to the soup. Simmer for 20 minutes. After 20 minutes, add balsamic vinegar and stir well.
3.
Slice bread into 1 inch pieces and lightly toast in oven or toaster. Ladle soup into crocks and place bread and one slice of each cheese on top. Broil in oven on top rack for 3-5 minutes, until cheese is bubbly and turning golden brown.
Tip
To quarter julienne: Slice onion once lengthwise. Place cut side down and slice lengthwise again. Turn and make 1/4 inch slices across the onion to produce thin, quarter round pieces.
TipThe onions take a long time to cook down, and this is the secret to any good French onion soup. They are not done until they are almost black. Dont add any extra water or oil to the onions while they are cooking...they will release plenty of moisture on their own. Check out the link to my website for photos.
Last updated:
Apr 10 2013
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