FRENCH ONION SOUP Oct 7 Written By Eleanor Debel PrintFRENCH ONION SOUPYield 4Prep time15 MinCook time45 MinTotal time1 HourIngredients6 yellow onions, peeled and thinly sliced1 stick of butter (8 Tbsp) 2 Tbsp olive oil 1 tsp kosher salt 2 Tbsp worcestershire sauce 2 Tbsp balsamic vinegar2 Tbsp finely chopped garlic2 stalks rosemary4-5 stalks fresh thyme4 cups beef broth 1 bay leafTopping:1 baguette, cut into ½ inch slices Garlic clove cut in halfOlive oil 2 cups shredded gruyere cheese InstructionsPlace a large skillet over medium heat and add the butter and olive oil. Once the butter is melted add in all the sliced onions and salt and reduce the heat to medium low. Cook the onions, stirring frequently for about 30-45 minutes until they are a deep golden brown. Add the worcestershire sauce, vinegar, and chopped garlic and deglaze the pan, scraping up any and all browned bits from the bottom of the pan. Let cook for a minute then add in the rosemary and thyme stalks, tied together with a piece of kitchen twine, the beef broth and the bay leaf. Bring the soup to a simmer then cover with a lid and let cook on medium low for 30 minutes. While the soup cooks, preheat your broiler to high. Rub the sliced baguette pieces with the cut garlic then drizzle with olive oil and place in a single layer on a sheet tray or baking dish. Toast in the broiler for 3-4 minutes per side until golden and crispy. Set aside. To assemble your soup: ladle the onion soup into bowls and top with several crispy slices of bread and a sprinkle of gruyere cheese. Place into the broiler until the cheese is melted and bubbling, serve carefully as bowls will be hot. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyhealthy Eleanor Debel
FRENCH ONION SOUP Oct 7 Written By Eleanor Debel PrintFRENCH ONION SOUPYield 4Prep time15 MinCook time45 MinTotal time1 HourIngredients6 yellow onions, peeled and thinly sliced1 stick of butter (8 Tbsp) 2 Tbsp olive oil 1 tsp kosher salt 2 Tbsp worcestershire sauce 2 Tbsp balsamic vinegar2 Tbsp finely chopped garlic2 stalks rosemary4-5 stalks fresh thyme4 cups beef broth 1 bay leafTopping:1 baguette, cut into ½ inch slices Garlic clove cut in halfOlive oil 2 cups shredded gruyere cheese InstructionsPlace a large skillet over medium heat and add the butter and olive oil. Once the butter is melted add in all the sliced onions and salt and reduce the heat to medium low. Cook the onions, stirring frequently for about 30-45 minutes until they are a deep golden brown. Add the worcestershire sauce, vinegar, and chopped garlic and deglaze the pan, scraping up any and all browned bits from the bottom of the pan. Let cook for a minute then add in the rosemary and thyme stalks, tied together with a piece of kitchen twine, the beef broth and the bay leaf. Bring the soup to a simmer then cover with a lid and let cook on medium low for 30 minutes. While the soup cooks, preheat your broiler to high. Rub the sliced baguette pieces with the cut garlic then drizzle with olive oil and place in a single layer on a sheet tray or baking dish. Toast in the broiler for 3-4 minutes per side until golden and crispy. Set aside. To assemble your soup: ladle the onion soup into bowls and top with several crispy slices of bread and a sprinkle of gruyere cheese. Place into the broiler until the cheese is melted and bubbling, serve carefully as bowls will be hot. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyhealthy Eleanor Debel
