French Onion Soup

I really love how cooking changes with the seasons. We get to experience a wide range of flavors all throughout the year. Springtime offers foods like greens and potatoes, summer brings an abundance of a wide range of foods, including tomatoes and corn, while fall is abundant with harvest foods like squash and root veggies, where winter has the leftovers of the harvest.

The previous list is specific to Colorado, but I think that is true of most places in the U.S. As I reflect on the current season we are in, I can’t help but wonder how our ancestors survived the cold months in the Rockies without a grocery store. The soil can be hard to grow in, but people preserved a lot of food from earlier in the year to survive. I think they also used a lot of what they had on hand to make meals from.

This soup is a prime example of using what you have to make something delicious. French Onion Soup has been a staple in French cuisine for centuries. During the French Revolution, it was a symbol of resilience and offered a hearty meal in times of hardship. It is also a testament that you can make something absolutely delicious with just a few simple ingredients that you may already have on hand. 

Why We Love It

French Onion soup is simple. There are probably ingredients sitting in your pantry right now that you can make this soup with. All you need is onions, butter, broth (pro tip: use leftover homemade turkey broth from your Thanksgiving turkey!), flour, thyme, salt, pepper, bay leaves, white wine (or vinegar), cheese, and bread. It does take a bit of time to prep and cook this meal, but you will have an incredible meal once it is completed. 

As we move into the holiday season, there will be guests coming from out of town, friends coming over, shopping to do, and parties in between. This soup can be a game-changer amidst the business of the season. You can prep this while cleaning your kitchen or doing laundry; you just need to keep an eye on it and stir every ten minutes or so!

The bread on top can be leftovers from a sourdough loaf, or you can even use sandwich bread and make croutons with it. Truly, you don’t need to go out and buy anything fancy–the onions, bread, and cheese you have on hand would make anyone happy.

If you are choosing a slower holiday season, this soup is especially made for you. Have your family or friends help toast the bread or shred cheese while you listen to music. For my family, I am planning to make this soup while we put up the Christmas tree in hopes that it will become a tradition. This French Onion Soup will be a treat after an afternoon of decorating and spending time together. Bonus: your house will smell absolutely INCREDIBLE! I hope you get to enjoy this soup during these upcoming cold winter months and share it with someone you love. 

French Onion Soup Recipe

Servings: 4 

Time: 1 hour, 30 minutes

Ingredients: 

• 6 yellow onions, sliced 
• 4 Tbsp butter
• 1 ½ Tbsp salt (more to taste)
• 1 Tbsp fresh thyme (or 1 tsp dried thyme)
• 6 cups broth 
• 1 tsp pepper
• 2 bay leaves
• ½ tsp red wine vinegar
• Sliced baguette, sliced bread, or croutons (gluten-free bread works here too!)
• 6 ounces cheese (I used cheddar, but Gruyere or Swiss are traditional)

Directions: 

1. Preheat oven to 350°F
2. Heat the butter in a heavy-bottom pot or dutch oven over medium heat. Add the onions and toss with salt. Cover for 3-4 minutes. Uncover, stir, and let cook for 45 minutes, stirring every 10 minutes, taking care to get all the corners. Reduce heat to medium-low halfway through. 
3. While the onions are cooking, toast the bread or croutons. Toss with avocado oil or ghee and sprinkle with salt. Place in the oven either on a sheet pan or directly on the rack (if using a baguette) and toast for 10 minutes, then turn over and toast another 10 minutes until crisp. Set aside. 
4. Once onions begin to look caramel in color, add the thyme. Increase heat to medium or medium-high, and stir fairly consistently for 5-10 more minutes, until deeply golden. 
5. Add the broth, bay leaves and pepper. Stir, scraping up any browned bits and bring to a boil, then lower the heat and simmer uncovered for 10-15 more minutes. 
6. Add the ¼ tsp vinegar. Taste. Adjust salt and pepper and if too salty, add a splash of water to dilute. Remove bay leaves. 
7. If serving traditionally in ramekins, set the oven to broil or 475°F. Ladle the soup ½-inch from the rim. Top with your baguette or croutons (do not sink the bread in, try to keep it afloat!), cover with cheese, place on a sheet pan (in case of spillover) and place the pan in the oven. If broiling, keep a careful eye on them. Once the cheese has turned golden brown, take them out of the oven. 
8. Garnish with a sprig of thyme and serve immediately! 

Recipe adapted from Feasting at Home

About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health.  You can find Meghan’s personal chef and other services at megsnourishedkitchen.com.

Photo by Meghan McGee