Caramelize onions and simmer an irresistible batch of French Onion Soup in our 4-quart Dutch oven.
French Onion Soup
5 tablespoons olive oil
3-4 medium yellow onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon balsamic vinegar
1 heaping tablespoon tamari paste
1 1/2 tablespoons fresh thyme leaves
3 garlic cloves, minced
2 tablespoons flour
1 cup dry white wine
6 cups broth of choice
Baguette rounds, sliced
Gruyère cheese, grated
Fresh thyme sprig, for garnish
Instructions
In a 4-Quart STAUB Dutch Oven, warm the olive oil. Add onions, salt and ground black pepper.
Cook the onions over medium-low heat until tender and golden. Increase the heat to medium and cook until the onions begin to brown.
Add balsamic vinegar, tamari paste, fresh thyme leaves, and finely chopped garlic. Mix well.
Sprinkle in flour, mix well, and cook for a minute.
Add dry white wine and cook for a couple of minutes.
Add broth and cook over medium heat until the soup is ready.
While the soup is cooking, add sliced baguette rounds to a baking sheet. Top the rounds with grated Gruyère cheese and bake in the oven until toasted.
Top the soup with the toasted baguette rounds, more Gruyère cheese, and garnish with a fresh thyme sprig.
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1 Comment
I remember as a kid some French teaching on some homemade onion soup. That little toss of toast and cheese. The frothiness of the soup, not too thick or thin. Where did you learn this? It's beautiful