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These French Onion Soup Bowls are the perfect winter dinner recipe. I love soup. Period. This one is so rich and decadent and won’t cost you all the calories. I made my with the typical way with onions, sugar, salt, beef broth, and thyme. The thyme is the kicker of this recipe. It made it so savory have that extra pop of flavor.
Once your soup is made, I put it in my oven-safe bowl, topped with premade toasts, and parmesan and provolone. Put it in the broiler for a few minutes. The bubbly of the cheese and the richness of the dredged toast made this for an unbelieve winter dish. Read along to see how I made this dish and what goes well with French onion soup!
Equipment You’ll Need…
Make them in the oven and they only get better and better with time, so they’re perfect for a potluck or your next big holiday meal. You’ll need oven safe bowls and a large pot to make these French Onion Soup Bowls, but trust us, they are worth it! I used my favorite Staub coquettes, but I’ve linked several options for oven-safe bowls!
Ingredients You’ll Need…
If you’re wanting to make a low sodium French onion soup, then this is your recipes. I actually only put one tablespoon of salt in this and use low sodium beef broth. If there is one soup I crave during the winter, it’s French Onion Soup. The rich, savory flavor and layers of flavor can be achieved by broiling premade toasts in a oven-safe bowl. It’s a decadent dish that won’t cost you all the calories. This recipe was originally made with meat broth and grilled bread on top. But this version is healthier, still rich in flavor, and perfect for the season!
- 4-5Large Yellow Onions
- 1 tbsp Minced Garlic
- 4tbspButter
- 1tbspSalt
- 3tbspSugar
- 1/2cupRed Wine
- 32ozBeef Broth(Low Sodium is fine as well)
- 1tspNutmeg
- 3-4Bay Leaves
- 5-6Sprigs of Fresh Thyme
- 2tbspWorcestershire Sauce
- Toast or Crostini’s
- Grated Parmesan Cheese
- Slices of Provolone
Step by Step How to Make These French Onion Soup Bowls
Step 1
Slice your onions and add them to a large pot. Add in your butter and sauté on medium heat. This process will take several minutes. Once the onions start to turn translucent, add in your minced garlic, salt, and one tablespoon of sugar. Keep sautéing for around another 10 minutes or so. The onions will start to caramelize and turn dark and thick.
Step 2
Once onions are seemingly cooked down as much as possible, add in your red wine. Take a wooden spoon or spatula and scrap and deglaze the bottom of the pot. Add in your beef broth, bay leaves, nutmeg, additional 2 tablespoons of sugar and thyme. Bring to a boil and boil for a few minutes then reduce heat to low. Let simmer for at least 10-15 minutes.
Step 3
Heat oven to broil. Remove your bay leaves and thyme stems out of pot. Ladle out your soup into oven safe bowls. Top each with a toast, around 1/4 cup of grated parmesan and at least 2-3 slices of provolone. Broil until cheese is melted and bubbly. Top with more fresh thyme and serve immediate while hot. Enjoy!
French Onion Soup Bowls
These French Onion Soup Bowls are the perfect winter dinner recipe. I love soup. Period. This one is so rich and decadent and won't cost you all the calories. I made my with the typical way with onions, sugar, salt, beef broth, and thyme. The thyme is the kicker of this recipe. It made it so savory have that extra pop of flavor.
Print Recipe
Prep 10 minutes mins
Cook 30 minutes mins
Course Easy Dinner Recipes, Soup
Servings 6
Equipment
Large Pot
Mini Coquettes or Ramekins
Ingredients
- 4-5 Large Yellow Onions
- t tbsp Minced Garlic
- 4 tbsp Butter
- 1 tbsp Salt
- 3 tbsp Sugar
- 1/2 cup Red Wine
- 32 oz Beef Broth (Low Sodium is fine as well)
- 1 tsp Nutmeg
- 3-4 Bay Leaves
- 5-6 Sprigs of Fresh Thyme
- 2 tbsp Worcestershire Sauce
- Toast or Crostini's
- Grated Parmesan Cheese
- Slices of Provolone
Instructions
Slice your onions and add the to a large pot. Add in your butter and sauté on medium heat. This process will several minutes. Once the onions start to turn translucent, add in your minced garlic, salt, and one tablespoon of sugar. Keep sautéing for around another 10 minutes or so. The onions will start to turn dark and thick.
Once onions are seemingly cooked down as much as possible, add in your red wine. Take a wooden spoon or spatula and scrap and deglaze the bottom of the pot. Add in your beef broth, bay leaves, nutmeg, additional 2 tablespoons of sugar and thyme. Bring to a boil and boil for a few minutes then reduce heat to low. Let simmer for at least 10-15 minutes.
Heat oven to broil. Remove your bay leaves and thyme stems out of pot. Ladle out your soup into oven safe bowls. Top each with a toast, around 1/4 cup of grated parmesan and at least 2-3 slices of provolone. Broil until cheese is melted and bubbly. Top with more fresh thyme and serve immediate while hot. Enjoy!
Before you go…
Please let me know if you tried this recipe! It would be perfect as a starter course or just to have on its own. Please let me know what you thought here or in the comments below! I’d love to hear from you!
