- 4 large Onions
- 2 Tablespoons Extra Virgin Olive Oil
- 0.25 cup Apple Cider Vinegar
- 4 cups Chicken/Beef/Vegetable Stock
- 1 Bay Leaf
- 3 sprigs Fresh Thyme/Rosemary
- 4 slices (or more) Crisps/Crackers/French Baguette
- 0.3 cup, grated Gruyere Cheese
This French onion soup is my spin on the traditional.
I came up with this recipe November 2014 when all I had in my fridge were onions, cheese, and bread.
Instead of butter I used olive oil and apple cider vinegar instead of wine and low and behold…it turned out amazing!
Most French onion soup recipes call for oven safe bowls as the baguette and cheese are placed on top of the soup bowls then broiled.
I, however, do not own oven safe bowls which is why I am broiling the bread and cheese separate.
This way you don’t have to go out and purchase oven safe soup bowls nor will you have to worry about during your hands while eating the soup.
Soups can be incredibly comforting and I eat it all year round!
I also love the fact that it’s a one-pot kind of deal and anything goes.
This recipe offers all of my favorite things, sweet, salty, umami and cheese on bread!
The hardest part is putting in the time to caramelize the onions but luckily it is pretty hands off since the most important “ingredient” is time.
After the onions are browned and sweet, everything else is added to the pot in just minutes.
Instead of the traditional white wine addition, I am adding apple cider vinegar. You can also substitute with white or red wine vinegar or champagne vinegar.
With most dishes, acidity is required to balance the flavors.
If you make this recipe, please leave your review in the comment section below and send me a picture of your creation via Instagram!
Prepare The Onions
Add The Herbs and Stock
After the onions are browned and caramelized, add the apple cider vinegar or half a glass of dry white wine.
Stir and slightly scrape the bottom of the pot with a wooden spoon to release all of the flavor bits.
Next, add the stock to the pot as well as 1 bay leaf and 2-3 sprigs of fresh thyme and/or rosemary.
Simmer the soup on medium heat covered for 10 minutes then taste and adjust for seasoning, if necessary.
I tend to add a bit more pepper at this point. The salt will depend on the type of stock you use.
Once the soup is to your liking, turn off the heat and remove the bay leaf and thyme/rosemary sprigs.
Broil The Bread and Cheese
Turn on your oven to broil (500°F) and cut your baguette into diagonal slices and place on a parchment-paper lined baking sheet.
Grate the gruyère cheese then top each bread slice with a generous amount of grated cheese.
Broil the bread with cheese for 3-5 minutes, or until the cheese is melted and the bread is slightly browned. Keep and eye on it!