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French Onion Soup

a healthier spin on French Onion Soup
Cook Time 1 hr 5 mins
Course Soup
Servings 4 People


  • 2.5 lb yellow onions, sliced thinly about 3-4 medium sized onions
  • 2 tbsp butter
  • 5 + 1/2 cups beef bone broth
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 1/4 cup dry white wine
  • 2 medium bay leaves
  • baguette to slice into thick pieces
  • provolone cheese


  • In a large pot, heat the butter and 2 tablespoons bone broth over medium heat. Add the onions.
  • Begin to caramelize the onions. Avoid too high-heat or your onions will burn and do not over-crowd the pot/pan - the onion will steam and release water if you do this! It will delay the caramelization process drastically. You want medium-heat! Slow and steady.
  • This will take about 30-40 minutes total, adding the additional 2 tablespoons bone broth after 20 minutes. 
  • Push the onions to the sides of the pan and make a well in the center. Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant. Add the wine. Scrape the bottom of the pan with a wooden spoon to deglaze. Add the remaining broth and bay leaves.
  • Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes.
  • Meanwhile, slice your baguette into thick pieces.
  • Preheat the oven to 400F and arrange the bread in a single layer on a baking sheet. Toast in the oven for 3-5 minutes, until golden on the bottom.  Flip and toast for 3-5 more minutes, until golden on the other side. Remove the bread from the oven.
  • Set the oven to broil. Ladle the soup into oven safe bowls and place them into the oven.
  • Top each bowl with a slice of bread (I used two slices because my baguette was small) then lay down two slices of round provelone covering the top.
  • Place under the broiler for 2-4 minutes, until cheese is melted and browned!
Keyword french, onion, soup