French Onion Soup

There is something that’s so romantic about a French Onion Soup. I don’t know why, maybe it’s because it takes some care into making it, or maybe it’s because it’s French. I just imagine an old chef making this dish in his little French bistro for his wife of 40 years for lunch. It’s not on the menu and he makes it just for her. That’s what French Onion Soup feels like to me.

French Onion soup is also another one of those things that, to me, just doesn’t need to have animal stock in it. There are so many other ways to inject umami into a dish that using beef broth just seems . . . dated. Here’s my updated recipe that still captures the sweetness, savoriness, & cheesiness you expect in a traditional French Onion Soup, just without the cow.

Ingredients:

1 Yellow Onion
2 tbs Butter
2 Garlic Cloves
Sea Salt
Fresh Black Pepper
Dried Tyme
1 tsp Corn Starch
1/4 cup White Wine
1 cup Vegetable Broth
1 splash Liquid Aminos (or Soy Sauce)
1 Bay Leaf
1 Slice of Challah Bread*
Oaxaca Cheese**
Parmesan Cheese

Tools Required: Oven Safe Bowl

*Traditionally a more rustic bread like a Sour Dough is used, but I like the sweetness that Challah brings to the dish that contrasts the saltiness of the broth.

**Traditionally Mozzarella Cheese is used to top, but I had a TON of Oaxaca Cheese in my fridge. The consistency is nearly the same and they both have a mild and creamy taste so Mozzarella is a simple substitute if that’s your preference.

Start by melting 2 tbs butter in a pot on low heat.

Slice the onion in half and then as thin as possible parallel to the roots so you end up with skinny half moon shapes.

Add the onion salt and pepper to the pan and let cook on medium heat stirring occasionally. You’re not looking for a dark brown caramelization, instead you’re looking more for the consistency of an onion jam. It should be a deep brown color consistent allover. This is the longest part of the process & takes about 30 minutes.

While your onion is cooking, toast your bread in the oven so it’s completely crisp & dried.

Mince your garlic and add it to the pot along with the Dried Tyme.

Once the Garlic is translucent add your Corn Starch & stir. Adding the Corn Starch here is an easier solution than creating a traditional Roux. It’s sort of like a cheat code, you’re welcome, don’t tell the French chefs.

Deglaze the pan with the White Wine. (AKA add the white wine to the hot pan) Let the wine come to a boil as to remove all of the alcohol. You’ll know when this is done when you taste it and it no longer has a potent taste, but tastes more like a flavoring.

Once the Wine is done cooking, add the, Vegetable Broth, Liquid Aminos & Bay Leaf. Let simmer for about 15 minutes. You can let it sit longer to allow the flavors to marry even more. Taste your soup at this point, this will be the final “soup” flavor profiles.

Pour your soup into an oven safe dish. If I had a cute french onion croc I would use it, but I don’t so I just used a small Pyrex container. Add yor Slice of Challah Bread to the top of the soup and cover with your Oaxaca Cheese (or Mozzarella) & Parmesan Cheese.

Place in the oven and broil on 450° for 5 minutes or until the cheese is golden & bubbly. Serve immediately & brace yourself for pure love.