Just as flavorful as the beef version, this soup is pure comfort.
Youll be making this soup again and again all winter.
The soup is simply seasoned with fresh thyme, bay leaves, salt, and black pepper.
Simply Recipes / Sally Vargas
The mushroom broth adds a meaty and earthy flavor.
Although not traditional, I top the soup with a slice of Swiss cheese because it melts nicely.
The crusty slice of baguette soaks up the broth so its easy to scoop up with your spoon.
Simply Recipes / Sally Vargas
In a word, delicious!
I usually serve it on its own or witha saladfor lunch or as a light dinner.
Caramelization is the process of slowly cooking the onions so that they become soft and golden brown.
Simply Recipes / Sally Vargas
The onions release their natural sugars, concentrating their flavor.
Theres simply no way to replicate the flavor of caramelized onions other than cooking them slowly from scratch.
I would pass on sweet onions, which lack the intense flavor you better flavor the soup.
Simply Recipes / Sally Vargas
Aim for slicing the onions about 1/8 inch thick.
Slicing them too thin can result in a barely-there consistency and you risk burning them.
If too thick, youll have to cook them for a longer time and they wont be uniformly caramelized.
Simply Recipes / Sally Vargas
Itll take 45 minutes to 1 hour for the onions to caramelize.
Cook them over medium heat the entire time and stir them every 5 minutes or so.
Low and slow is the key to maximize flavor here.
Simply Recipes / Sally Vargas
Frequent stirring will help prevent scorching.
Butter adds the most flavor, but the milk solids in the butter tend to brown too quickly.
You dont want this because as butter browns itll darken the onions before theyre fully caramelized.
Simply Recipes / Sally Vargas
Avocado oilhas a higher smoke point than butter, which helps prevent early browning and the butter from burning.
it’s possible for you to use any neutral oil like canola, vegetable, or grapeseed.
I used mushroom broth in place of beef broth to make this soup vegetarian friendly.
Simply Recipes / Sally Vargas
However, there are a few variations that would work with this vegetarian version if you want to try.
Simply prepare the soup as directed, but dont top it with bread or cheese.
When youre ready to eat, use either the stovetop or microwave to thaw and reheat the soup.
Simply Recipes / Sally Vargas
Add the butter and oil.
When the butter is melted, add the sliced onions, and stir to coat them in the fat.
Increase the heat to medium-high heat.
Simply Recipes / Sally Vargas
Sprinkle the flour over the onions.
Stir the mixture until no visible flour remains.
Cook for 3 to 4 minutes, stirring frequently.
Simply Recipes / Sally Vargas
Add the thyme, bay leaves, salt, and black pepper, and stir to combine.
Bring the soup to a slow boil.
Once boiling, reduce the heat to medium-low and simmer uncovered for 15 minutes.
Simply Recipes / Sally Vargas
Stir in the Worcestershire sauce and balsamic vinegar.
Scoop out the thyme stems and bay leaves and discard them.
Set the oven rack to the top, closest to the broiler, and turn the broiler on high.
Line a large, rimmed baking sheet with aluminum foil.
Arrange six oven-safe bowls or soup crocks on the baking sheet.
Ladle the soup into the bowls.
Fill the bowls leaving 1/2- to 1-inch space on top for the bread and cheeses.
Top each with 2 slices of baguette, 1 slice Swiss cheese, and about 1/4 cup Gruyere cheese.
Carefully place the baking sheet into the oven and broil for 2 to 5 minutes.
Keep an eye on it so that the tops dont burn.
Broil until the cheese is melted, bubbling, and just starting to brown.
Serve it immediately while its warm.
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