No Wine French Onion Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Jenn Giam Smith
Total Time: 1 hour 10 minutes
Yield: 5 people 1x

Description

Warm, cozy, and flavorful, this French onion soup is prepared with beef stock – no wine – and caramelized onions (don’t worry, I tell you when to use red wine if you really prefer the flavor of the wine instead). Top it with my cheesy, and crusty mozzarella croutons.

Ingredients

Scale

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 Tablespoon Worcestershire sauce
Salt [to taste]
freshly ground black pepper [to taste]
Mozzarella Croutons [topping]

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a Dutch oven or large stock pot over medium heat.
Add the onions, garlic, bay leaves, and thyme leaves to the melted butter. Add a good pinch of salt (about a teaspoon). Occasionally stir and cook until the onions are very soft and golden brown. This will take about 30-40 minutes.
Add 1 cup of broth, bouillon, and Worcestershire sauce, bring to a boil, reduce the heat and simmer until the liquid has evaporated and the onions are “dry”, about 5-10 minutes.
Discard the bay leaves. Dust the onions with the all-purpose flour and give them a stir. Turn the heat down to medium-low to prevent burning, and cook for 10 minutes to remove the raw flour taste. Now add the rest of the beef bone broth, bring the soup back to a simmer, and cook for 10 minutes. Season to taste, with salt and pepper.
Optional step: Blend the soup to make it smooth *this will also lighten the color of the soup*
Ladle the soup in bowls or large mugs and float a couple of the Mozzarella Croutons on top.