French Onion Soup with Sourdough Croutons
Please forgive me, the picture does not do justice to the amazing amount of flavor packed into this small bowl of soup. What’s the secret ingredient to this soup? Well, I recently discovered ‘Better than Bouillon Beef Base’ for my mushroom swiss burger, and I have to tell you, the punch of flavor that it adds to this soup is out of this world.
My husband and I love soup, and as the weather is getting cooler there’s nothing better than heating the house up with the smell of a pot of soup (well, maybe the smell of fresh baked bread).
If you’re like me and regularly make sourdough bread, it will be extremely easy to toss together this recipe with your own homemade croutons. But don’t worry! Store bought croutons will work as well if you don’t have fresh bread on hand.
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French Onion Soup
Ingredients
Soup Broth
- 3 Tbs unsalted butter
- 3 large yellow onions chopped
- 32 oz beef broth
- 16 oz chicken broth
- ½ tsp thyme dried
- 1½ Tbsp Better than Bouillon Beef Base
Croutons (if making from scratch)
- 1 cup sourdough bread chopped into ~ 1" cubes
- 1 Tbsp butter or neutral oil
- garlic salt to taste
Toppings
- shredded cheddar, gruyere, asiago cheese mix to taste
Instructions
Soup Base
- Preheat a large soup pot over medium high heat and add butter. Allow to melt slightly before adding chopped onions. Cook until golden brown and mostly transparent. I usually look for darker brown on the edges, however take care not to burn them.
- Add broths, beef base, salt, and thyme. Bring to a low boil and simmer for 10-15 minutes. Take care not to over-boil or you will have an overly strong/salty soup.
Croutons
- Preheat oven to 350°FCut bread into ¾ inch cubes, trimming off crust. Toss in butter or oil, and sprinkle with seasoning. Spread out onto a baking tray, and back for 10-20 minutes, until dried out and desired level of golden. Turning once or twice during baking.
To Serve
- Pour the soup into desired bowls. Add croutons and top with desired amount of cheese. (Optional: if using oven safe bowls, place briefly under the broiler to melt/brown the cheese)
- Serve immediately.
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