This soup requires patience. While it is easy to cook, and requires limited prep time, you’ll need to stay close to the kitchen to watch the onions as they sweat it out over a medium flame. The payoff is a sweet, savory broth that makes you feel as if all is right in the world.
Ingredients
For the French Onion Soup
- 3 cups Caramelized Onions
- 2 garlic cloves, minced or pressed
- 4 fresh thyme sprigs
- ½ teaspoon kosher salt
- 2 Tablespoons whole wheat flour
- 1 cup white wine
- 6 cups low-sodium chicken or vegetable broth
- 2 cups water
- 8 slices whole wheat baguette, toasted
- 1 cup shredded Parmesan cheese
- 1 teaspoon black pepper
For the Caesar Salad
- ¼ cup mayonnaise, homemade
- 2 garlic cloves, minced or pressed
- 1 lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- ¼ cup grated Parmesan cheese
- 1 head romaine lettuce, washed, dried, and chopped
How to Make It
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For the French Onion Soup
- Combine the onions, garlic, thyme, and salt in a large Dutch oven and cook on medium until the garlic is fragrant.
- Mix in the flour and cook for 2 minutes, or until it no longer smells like raw flour. Stir in the white wine, broth, and water. Partially cover the pot, bring to a simmer, and simmer until the flavors are well blended, about 20 minutes. Meanwhile, preheat the broiler.
- Arrange the toast on top of the soup and sprinkle with the cheese and pepper. Put under the broiler for 10 minutes, or until the cheese bubbles and is slightly browned.
- Divide the soup among deep serving bowls. Serve with the salad. For the Caesar Salad
- In a small bowl, whisk together the mayonnaise, garlic, lemon juice, salt, pepper, olive oil, and Parmesan. Chill the dressing.
- In a medium salad bowl, toss the romaine with the dressing.