French Onion Soup
Amazingly delicious, and surprisingly quick to make!
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.