I’ve always loved the idea of a French Onion Soup. The way frostbitten characters in British novels constantly eat it. Or how inviting the melted cheese and crusty bread looks on top. It’s always seemed to be the most delicious soup in the world.
The only problem, I’ve never liked it much.
How could this be? It has my favorite things in it! But when it all comes together, blah. No thanks!
So I got in a discussion with my cellmate, otherwise known as my work bestie, otherwise known as the person with whom I share a cubical, about her similar, troubling experiences. It was then my mission to make a tasty French Onion Soup. Like tastier than tasty, delicious even. The end result turned out to be more Italian than French, with fresh basil and balsamic vinegar, but oh my gosh – the balance of flavors. I killed it.
Which is literally what I texted Daniel after I took my first bite of this soup. “Killed it.” He had no context as he was errand running at Home Depot, but nonetheless, when he tried it that night, he agreed.
“I’ve never had French Onion Soup before. I really like it,” he said.
Which was increasingly depressing since I had made it before on several occasions. Men, am I right?
French Onion Soup with a twist!
An Italian twist on French Onion Soup, this recipe is sure to be your go-to. Simple and quick to make!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
2 tablespoons butter
2 tablespoons olive oil
2 medium/large yellow onions
1 teaspoon sugar
1 teaspoon salt
3 tablespoons balsamic vinegar
2 teaspoons thyme, fresh
1/3 cup basil, chiffonade – more for topping
32 ounces beef broth
1 loaf of sliced artisan bread
Half a pound Havarti cheese, sliced
Instructions
Over medium heat melt the butter and olive oil together in a dutch oven or soup pot. Cut the top and bottom off of the onion and peel the outer layer. Stand the onion up resting on one of the sides that were sliced and cut in half. Cut both sides into thin slices and repeat with the second onion.
Put the sliced onions in the melted butter and olive oil. Add the sugar and salt and stir in. Caramelize the onion, this should take a good ten minutes at least. The sugar will help it on but stir about every few minutes or so until it reaches a slightly brown color. You can turn up the heat slightly once the onions have fully sweat.
When the onions are caramelized to your desire, add the balsamic vinegar, fresh thyme and basil chiffonade. Chiffonade is a French knife cutting technique that helps when cutting delicate herbs such as basil. Take a few leaves of basil and lay them on top of each other. Take one end and roll it up. With smooth strokes, slice the roll of basil.
Add the beef broth and let it come to temperature.
Using the broiler, toast one side of the bread slices.
When the soup has heated, ladle into individual bowls. Put the bread on top with the toasted side down and place a slice of Havarti cheese on top. Melt under the broiler.
Top with basil chiffonade and a balsamic reduction.
Keywords: basil, easy, french onion soup, Italian, quick, soup
