Ingredients
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1/2 cup butter (optional)
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1 tablespoon olive oil
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2 medium yellow onions, finely chopped
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4 large carrots, peeled and grated
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2 celery stalks, finely chopped
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1 bay leaf
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1 teaspoon fresh thyme leaves
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 quart chicken broth
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1 can (10 ounces) condensed cream of mushroom soup
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2 tablespoons flour
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1/2 cup whole milk
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1/4 teaspoon nutmeg
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Parsley, for garnish (optional)
Directions
Subtitle: A Comforting Winter Dish Inspired by Classic French Cuisine
Description: This creamy French onion soup is made with rich vegetable stock, tender onions, and croutons for a satisfying meal that will transport you back to France. Perfect for a rainy day or any occasion!
Ingredients:
1/2 cup butter (optional)
1 tablespoon olive oil
2 medium yellow onions, finely chopped
4 large carrots, peeled and grated
2 celery stalks, finely chopped
1 bay leaf
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 quart chicken broth
1 can (10 ounces) condensed cream of mushroom soup
2 tablespoons flour
1/2 cup whole milk
1/4 teaspoon nutmeg
Parsley, for garnish (optional)
Instructions:
1. Melt the butter in a large pot over medium heat. Add the olive oil and cook until shimmering. Add the chopped onions and saute for about 5 minutes, stirring frequently, until softened.
2. Add the carrots, celery, bay leaf, thyme, salt, and pepper to the pot and cook for another minute.
3. Pour in the chicken broth, cream of mushroom soup, and enough water to just cover the vegetables. Bring to a boil, reduce the heat to low, and simmer for about 30 minutes, until the vegetables are tender.
4. Stir in the flour and whisk until incorporated. Cook, stirring occasionally, until the sauce has thickened slightly.
5. While the soup is cooking, prepare the croutons. Preheat the oven to 400°F. Toast a small piece of bread in the toaster or under the broiler for about 5 seconds. Place the toasted bread on a plate lined with aluminum foil. Repeat until you have used up all the bread. Bake the croutons for 5 minutes, turning them once halfway through so they brown evenly. Remove from the oven and cool completely before using.
6. When the soup is ready, remove from the heat and add the milk, nutmeg, and parsley. Season with additional salt and pepper if desired. Taste and adjust seasonings as necessary. Ladle the soup into bowls and top each serving with the croutons. Enjoy warm!
Servings: 4-6 servings
Difficulty Level: Easy
Nutrition Information: Not available at this time.
Total Time Needed: Approximately 1 hour 15 minutes
Note: If you like, you can substitute homemade beef stock for the chicken broth in step 3. For a more savory taste, try adding a pinch of cayenne pepper and a few drops of Tabasco sauce right before serving.
Steps
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1
Done
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Melt the butter in a large pot over medium heat. Add the olive oil and cook until shimmering. Add the chopped onions and saute for about 5 minutes, stirring frequently, until softened. |
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2
Done
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Add the carrots, celery, bay leaf, thyme, salt, and pepper to the pot and cook for another minute. |
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3
Done
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Pour in the chicken broth, cream of mushroom soup, and enough water to just cover the vegetables. Bring to a boil, reduce the heat to low, and simmer for about 30 minutes, until the vegetables are tender. |
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4
Done
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Stir in the flour and whisk until incorporated. Cook, stirring occasionally, until the sauce has thickened slightly. |
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5
Done
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While the soup is cooking, prepare the croutons. Preheat the oven to 400°F. Toast a small piece of bread in the toaster or under the broiler for about 5 seconds. Place the toasted bread on a plate lined with aluminum foil. Repeat until you have used up all the bread. Bake the croutons for 5 minutes, turning them once halfway through so they brown evenly. Remove from the oven and cool completely before using. |
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6
Done
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When the soup is ready, remove from the heat and add the milk, nutmeg, and parsley. Season with additional salt and pepper if desired. Taste and adjust seasonings as necessary. Ladle the soup into bowls and top each serving with the croutons. Enjoy warm! |
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7
Done
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For a more savory taste, try adding a pinch of cayenne pepper and a few drops of Tabasco sauce right before serving. |
