Origin of This Recipe

French onion soup originated in France, dating back to the 18th century. It was once considered a poor man’s meal, made with cheap onions and stale bread. Over time, it evolved into the luxurious, cheesy dish we know today, famously topped with melted Gruyère.

What I Love About This Recipe

• No-fuss method—no need to babysit the onions for hours.
• Deep, savory flavor with minimal cooking time.
• Melty, cheesy topping that’s rich and satisfying.
• Great for meal prep—tastes even better the next day!

Also Read : Bitter Melon Stir Fry With Pork

Lazy French Onion Soup

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

546

kcal

Ingredients

• 4 large onions, thinly sliced

• 3 tbsp butter

• 1 tbsp olive oil

• 1 tsp salt

• 1 tbsp balsamic vinegar or Worcestershire sauce

• 1 tbsp flour (optional, for a thicker soup)

• 6 cups beef broth (or vegetable broth for a vegetarian version)

• ½ tsp dried thyme

• ¼ tsp black pepper

• ½ cup white wine (optional, for depth of flavor)

• Baguette slices, toasted

• 1 ½ cups shredded Gruyère or Swiss cheese

Directions

• In a large pot, melt butter and olive oil over medium heat.
• Add onions and salt, cooking for 10-15 minutes, stirring occasionally until soft.
• Stir in balsamic vinegar to speed up caramelization. Cook another 5 minutes.
• If using, sprinkle flour and stir to coat the onions.
• Pour in broth, wine, thyme, and black pepper. Simmer for 20 minutes.
• Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover with cheese.
• Broil in the oven for 2-3 minutes until the cheese is golden and bubbly.
• Serve hot and enjoy!

Notes

• For extra caramelization, cook the onions longer (up to 40 minutes on low heat).
• Substitute cheese with provolone or mozzarella for a different taste.
• Use store-bought caramelized onions to make this even quicker.
• Make it ahead—the deepen overnight!

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