Protein-Packed French Onion Soup
Warm up your winter evenings with our twist on a cozy classic! Our French Onion Soup makes for a hearty bowl that’s full of flavor, protein-rich bone broth, and a perfectly melted cheese topping.
Carbohydrates 13.5g
Protein 17g
Fat 13.8g
Sodium 244mg
Sugar 7g
Ingredients
- 4 tbsp olive oil extra virgin
- 2 tbsp garlic minced
- 4 onions sweet
- 24 ounces beef bone broth
- 24 ounces chicken bone broth
- 1 tbsp balsamic vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp honey
- 3-4 fresh thyme sprigs
- 2-3 bay leaves
Toppings
- 2-3 pieces of toasted sourdough, French baguette 1-in thick
- 1/4 cup gruyere swiss cheese shredded or sliced
- 1/4 cup mozzarella cheese shredded or sliced
Instructions
- Pre-heat oven to 425 degrees. To a large pot over medium-high heat, add olive oil and minced garlic.
- Peel onions and slice into very thin slices. Add to the pot and allow to cook until soft and caramelized, about 15-20 minutes. They should appear fragrant and translucent.
- Add balsamic vinegar and stir.
- Add chicken broth, bone broth, and Worcestershire sauce. Stir to combine. Add thyme sprigs and bay leaves. Cover and allow to simmer for 10-15 minutes on low-medium heat.
- While the soup is simmering, slice bread into slices or squares. Drizzle with olive oil, salt, pepper, and garlic powder. Mix until each bread piece is evenly coated. Bake at 425 degrees for about 10 minutes, depending on size, until crisp.
- Add soup to oven-safe ramekin. Top with a few pieces of bread and cheese. Place ramekins on a baking sheet to avoid spilling. Broil on high until cheese is melted. Watch progression carefully - the cheese can burn quickly!
- Top with fresh thyme, and enjoy!
Tried this recipe?Let us know how it was!