INGREDIENTS
- 4 tablespoons unsalted butter
- 4 cups sweet onions, sliced (about 2-3 large onions)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic Powder
- 4 tablespoons all-purpose flour
- 3/4 cup condensed tomato soup
- 4 cups chicken stock or beef stock
- 1 cup croutons
- 1 cup shredded mozzarella cheese
INSTRUCTIONS
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Caramelize Onions: In a dutch oven or large heavy-bottom pot, melt the butter over medium heat. Add the onions, salt, pepper, thyme, and garlic powder and sauté over medium heat for at least 20 minutes or until caramelized, stirring occasionally so the onions don’t burn.
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Add Flour: Stir in the all-purpose flour and cook for an additional 1-2 minutes over medium heat.
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Stir in Tomato Condensed Tomato Soup: Stir in the tomato gastrique or condensed tomato until well combined.
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Add Stock: Pour in the chicken stock and whisk until combined and slightly thickened. Allow to simmer for 5-10 minutes to allow the flavors to meld together.
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Season and Serve: Taste the soup and adjust the seasonings to your preference. Serve the soup in bowls, top with the croutons, and shredded cheese. Enjoy your French Onion Soup!
DONNA’S NOTES
You can store the French Onion Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat the desired portion on the stovetop over medium heat until warmed through, stirring occasionally.
NUTRITION
Serving: 1 | Calories: 402cal | Carbohydrates: 37g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 1272mg | Sugar: 14g | Fiber: 3g | Calcium: 201mg | Iron: 2mg