Mo Bettah French Onion Soup Recipe

Name: Mo Bettah French Onion Soup
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 7 tbsp butter; 2 lbs sweet onions (Vidalia or similar); 1 large carrot, diced; 2 cups dry white wine; 8 cups beef broth (made with concentrated base); Garlic Cloves; 2 tbsp chopped fresh parsley; 2 stalks celery tops, chopped; 2 sprigs fresh thyme; 3 tbsp all-purpose flour; 1/4 tsp freshly grated nutmeg; Gruyere Cheese; Four 1-inch thick slices French bread

Elevate your French onion soup game with this gourmet recipe! Ditch the canned broth and bouillon cubes for a richer, deeper flavor using concentrated beef and chicken bases. Sweet Vidalia onions (or your favorite sweet onion) are the star, complemented by dry white wine, carrots, and fresh herbs. This recipe avoids added sugar, letting the natural sweetness of the ingredients shine. Learn how to make a truly exceptional French onion soup in under 3 hours – restaurant-quality results without the restaurant-quality time commitment!

Prep Time 30 mins

Cook Time 130 mins

Calories 641.8 kcal

Protein 44g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mo Bettah French Onion Soup

7 tbsp butter
2 lbs sweet onions (Vidalia or similar)
1 large carrot, diced
2 cups dry white wine
8 cups beef broth (made with concentrated base)
Garlic Cloves
2 tbsp chopped fresh parsley
2 stalks celery tops, chopped
2 sprigs fresh thyme
3 tbsp all-purpose flour
1/4 tsp freshly grated nutmeg
Gruyere Cheese
Four 1-inch thick slices French bread

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How to Make Mo Bettah French Onion Soup

Lightly brown 2 lbs quartered sweet onions and 1 large carrot, diced, in 4 tbsp butter over medium heat for about 20 minutes, until softened and lightly caramelized.
Add 1 cup dry white wine and bring to a boil. Reduce heat and simmer until the wine is reduced by half, about 10 minutes.
Add 8 cups beef broth (made with concentrated base according to package directions), 4 cloves minced garlic, 2 tbsp chopped fresh parsley, 2 stalks celery tops chopped, and 2 sprigs fresh thyme.
Bring to a boil, then reduce heat and simmer gently for 30 minutes.
Strain the broth through a fine-mesh sieve, reserving the broth and discarding the solids.
In a separate pan, sauté 2 lbs thinly sliced sweet onions in 3 tbsp butter over medium heat until golden brown and caramelized (about 30-40 minutes).
Stir in 3 tbsp all-purpose flour, then 1 cup dry white wine and the reserved broth. Whisk until smooth.
Add 1/4 tsp freshly grated nutmeg, salt, and pepper to taste.
Cover and simmer gently on low heat for 1 hour, stirring occasionally.
While the soup simmers, cut the crust off of four 1-inch thick slices of French bread and fry them in a lightly buttered skillet until golden brown and crisp.
Set the fried bread aside.
When ready to serve, stir 2-3 tbsp grated Gruyere cheese into the soup.
Ladle the soup into four oven-safe bowls.
Place one slice of fried bread into each bowl and top with the remaining Gruyere cheese.
Place bowls on a foil-lined baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
Enjoy your delicious French onion soup! (And yes, feel free to enjoy the rest of the white wine while you wait!)