Balsamic French Onion Soup

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Balsamic French Onion Soup recipe is a delightful twist on the classic comfort food. The rich and savory flavors of caramelized onions are enhanced by the tangy and slightly sweet notes of balsamic vinegar. Slow-cooked to perfection, this soup is the ultimate winter warmer. Serve it with a crusty baguette and melted cheese for an indulgent and satisfying meal.

Keywords: Balsamic, French Onion Soup, Recipe, Caramelized onions, Winter warmer.

Balsamic french onion soup recipe details

Balsamic french onion soup recipe, recipe Rating: 4.6
Number of votes:112

A very flavorful and hearty French onion soup with balsamic vinegar.
Ready in: 1 hour 20 mins

Ingredients

Serves: 4

• 2 to 3 Red onions, quarter julienne
• 1 Sweet white onion, diced
• 1 clove Garlic, minced
• 6-8 cups Beef stock
• 1 Bay leaf
• 1 bunch Parsley, fresh
• 3-4 pieces Thyme, fresh
• 2 tbsp Balsamic vinegar
• 2 tbsp Vegetable oil
• 1 loaf French bread
• 4 slices Provolone cheese
• 4 slices Swiss cheese
• dash Salt and pepper

Preparation method

Prep: 20 mins | Cook: 1 hour

1. Heat the oil in a large saucepan or stock pot over medium heat. Add the garlic and saute for a couple minutes. Add the onions and about a teaspoon of salt. Cook over medium to medium-low heat, stirring occasionally. It takes about 40 minutes to fully caramelize the onions and they will reduce by about 75%. See footnotes.

2. Pour the beef stock in the pot with the onions. Tie the bay leaf, parsley, and thyme together with a string, or put them in an infuser. Add the herbs to the soup. Simmer for 20 minutes. After 20 minutes, add balsamic vinegar and stir well.

3. Slice bread into 1 inch pieces and lightly toast in oven or toaster. Ladle soup into crocks and place bread and one slice of each cheese on top. Broil in oven on top rack for 3-5 minutes, until cheese is bubbly and turning golden brown.

Tip: To quarter julienne: Slice onion once lengthwise. Place cut side down and slice lengthwise again. Turn and make 1/4 inch slices across the onion to produce thin, quarter round pieces.

Tip: The onions take a long time to cook down, and this is the secret to any good French onion soup. They are not done until they are almost black. Dont add any extra water or oil to the onions while they are cooking…they will release plenty of moisture on their own.