Dutch Oven French Onion Soup | Recipe from Scarlati Family Kitchen

Scarlati Family Kitchen

Name: Dutch Oven French Onion Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Cuisine: French
Ingredients: Organic Onion; Land O Lakes Butter Spread, Garlic & Herb; David's Kosher Salt; SIGNATURE SELECTS Black Pepper, Ground; SIGNATURE SELECTS Vinegar, Red Wine; Sliced Artisan French Baguette; Kinder's Seasoning, No Salt, Garlic Herb; Holland House White Cooking Wine; SIGNATURE SELECTS Broth, Fat Free, Beef; North Shore Living Herbs + Greens Thyme; Boar's Head Cheese, Gruyere, Hickory Smoked

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Dutch Oven French Onion Soup

Serves 815 mins prep90 mins cook

Dutch oven french onion soup is warm, comforting and perfect for cold weather. This hearty soup is all made in a dutch oven on the stove top and finished off with cheesy baguette slices in the oven.

2 servings

What you need

¾ lb yellow onion

¼ salted butter

⅕ tsp kosher salt

⅕ tsp black pepper

½ tbsp red wine vinegar

¼ french baguette

⅕ tsp garlic salt

⅕ cup white wine

1 ½ cup beef broth

¼ bunch fresh thyme

1 ½ oz gruyere

Instructionskeyboard_arrow_up


0 First, peel and slice all of the onions thinly.
1 Melt one stick of the butter in a dutch oven pot over medium heat on the stovetop.
2 Toss the onions to coat them in the butter and then add the salt, pepper and red wine vinegar.
3 Cook the onions, stirring frequently, for 40-50 minutes until they are completely softened and a deep brown color.
4 While the onions are cooking, slice the baguette into one inch slices and place them on a baking sheet lined with parchment paper. 
5 Spread the baguette slices with the softened butter and sprinkle with the garlic salt.
6 Place the baguette slices under the broiler in the oven for 2-3 minutes until they are lightly browned and toasted.
7 When the onions are done cooking, add the white wine to deglaze the pot. Use a wooden spoon to scrape the bottom of the pot to loosen any stuck on browned bits. 
8 Stir in the beef broth and add the fresh thyme bundle. Bring the soup to a boil over medium high heat and then lower the heat to medium low and let the soup simmer for 10 minutes.
9 Top the finished soup with half of the toasted garlic croutons and sprinkle the gruyere cheese on top.
10 Place the dutch oven under the broiler in the oven for 3-4 minutes until the cheese melts and is slightly browned.
11 Serve the soup hot with the remaining garlic croutons for dipping.

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