# French Onion Soup

A simplified, home-style version of French Onion Soup that skips the long, slow caramelization process for a faster, robust result.

- Servings: 1 servings
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- 5 whole spanish onion, sliced thick
- 70 g unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 cup dry red wine
- 1 tbsp better than bouillon beef
- 2 tbsp all purpose flour
- 3 whole bay leaf
- 1 carton chicken stock
- 1 carton beef stock
- salt (optional)
- pepper (optional)
- 2 whole crostini
- 1 lb gruyère cheese

## Instructions

1. Add butter, oil, salt, pepper, and thickly sliced onions to a wide pot. Cook over high heat, stirring occasionally, until onions are caramelized.
2. Deglaze the pot with balsamic vinegar and red wine, stirring to scrape up the fond from the bottom.
3. Add bay leaves and beef bouillon paste to the pot.
4. Stir in the flour and let it cook off for a minute.
5. Pour in the beef and chicken stocks. Bring to a boil, then reduce heat and simmer for 20 minutes to marry the flavors.
6. Ladle soup into bowls, top with crostini and a generous amount of Gruyère cheese.
7. Place under a broiler until the cheese is melted and browned to your liking.

## Equipment

- wide pot
- wooden spoon
- soup bowls
- broiler

## Tips

- Use a wide pot to speed up the caramelization process.
- Avoid over-caramelizing the onions to prevent a bitter flavor or mushy texture.
- Emmenthal cheese is a good substitute for Gruyère.
- Break the crostini in half before placing on the soup to make it easier to eat.

## Source

- Original video: https://www.facebook.com/share/v/1Lhysh8cJM/?mibextid=wwXIfr
- Creator: Vivaldi
- Recipe page: https://www.cliprecipe.com/recipe/3916c18c-0f49-4bd6-84f4-c004641af079
- Extracted: 2026-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt