This is a bit wordy, I know, but I have a lot to say about this surprisingly delicious version of the classic…
Onion soup is not one of those things I constantly think about and crave, but when I have it, I freaking love it. I had a plethora of onions sitting around my house from my CSA… they were building up like crazy. A few from last week, plus a few more this week, and so on… before I knew it I had like ten beautiful freshly picked onions smothering my kitchen. I just couldn’t keep up! I simply had to do something… so naturally, onion soup came to mind. And man am I thrilled it did. This is seriously one of my new favorite creations… really simple, natural, and light. I made this one gluten-free… yes, that classic French version with the baguettes baked in is oh so delicious, but I wanted something light and nutritious… something I could feel good about eating without feeling weighed down. (Plus, I was too lazy to go to the store and buy some good bread… shhhh, don’t tell.) So since I was skipping on the bready version anyway, I thought why not go gluten- free all together? Most onion soups call for flour, but there’s no need. This version uses just onions, fresh herbs, and chicken broth… can’t get much more simple than that.
Traditionally, onion soup is made with beef broth, but I personally love the taste of chicken broth in soups. Surprisingly, it’s remarkably hard to find recipes for onion soup that don’t call for beef broth, but since I was inventing my own version of the classic anyway, I went for it my way. And was very not disappointed that I did… better than any other version I’ve ever made!
The beauty of this soup is its simplicity. Yes, it takes time to cook- the onions must caramelize (an important step, it really is- a long process, but well well worth it). But it’s not a laboring process… you don’t have to do much other than sit and wait for them to cook, checking and stirring a few times throughout. You can watch TV, read, or do whatever really… as long as you come back every so often to nurture your pot. Once the onions are caramelized, the process is incredibly easy- toss in some broth, stir, and let sit. The most wonderful thing about onion soup is last step though- the melted cheese! If you don’t have oven-proof bowls, ladle the soup into bowls and just sprinkle some grated cheese over it- it will melt naturally. But if you do have some oven proof guys, I highly recommend baking the cheese over the soup. It creates this wonderfully golden crispy cheesy layer- it’s amazing really. If you want the bread, no biggie- just set it in there with the cheese when baking. And if you really wanna get crafty, you can add some bacon on top like I did for the man here… he loves pig 🙂
He was thrilled about his little addition. I left mine simple, sans bacon, but I must admit, it did add an extra bit of goodness!
Really all you need for this tasty concoction is onions, some fresh thyme, bay leaves, chicken broth, and love. Okay, you need some time too, but only about an hour!! Those onions will caramelize and melt in your mouth… so if you have that hour, you won’t be bummed. Trust me 🙂
INGREDIENTS
3 yellow onions (about 5 cups sliced)
1 tbsp olive oil
2 tbsp butter
3/4 tsp honey or sugar of your choice
3/4 tsp salt, plus more as needed
1/4 tsp pepper, plus more as needed
1/4 cup dry white wine (pinot grigio works well)
8 sprigs fresh thyme
2 bay leaves
1 quart low-sodium or homemade chicken broth
sliced cheese (Gruyère, Provolone, or any white cheese you like)
fresh parsley & thyme leaves, for garnish (optional)
fresh grated parmesan, for topping (optional)
DIRECTIONS
Preheat oven to 450 degrees (needed only if baking with cheese- read notes in intro.)
Chop ends off onion and peel
Very thinly slice each onion
I find it easiest to first chop onion in half and then, with flat side down, slice with a large knife
Once all sliced, should make about 5 cups or so…
In a large dutch oven or pot, heat olive and butter over low-medium heat
(the combo of olive and butter works wonders here)
Toss in onions
Stir in melted oil/butter to coat and the cover
Let cook, covered, for about 30 minutes
(don’t want them to burn, but just to soften and caramelize- which is why a low-med heat is good)
After a half hour, lift lid and check onions
Should look something like this… some browning, but mostly just softening
Now add 3/4 tsp sugar, 3/4 tsp salt, and 1/4 tsp pepper
Stir well to mix
Add wine, bay leaves, and thyme sprigs
Stir and then cover again
Cook for about another 20 minutes
(now the onions will caramelize with the herbs
and seasonings, while absorbing the wine, too)
After about 20 minutes, check onions and stir
They should now be a golden color and have reduceddown quite a bit…
something like this
…almost goopy-like
Now, add chicken broth
Stir and turn heat to medium/high
Cover and let boil lightly for about 10 minutes
(this helps to blend flavors and cook down)
Reduce heat to low and remove lid
Check seasonings- adjust as needed- I added 1/4 tsp salt and 1/4 tsp pepper
Let sit and simmer about 10 minutes more, uncovered
Ladle into oven proof bowls
Cover with cheese and bake at 450 degrees for about 10 minutes, until golden
Will look something like this…
Chop up parsley…
And sprinkle over soup
Add extra thyme leaves and Parm. if desired too!
And enjoy!!
