Lentil French Onion Soup
Servings: 6
Ingredients
- 5 Large Yellow or Sweet Onions Thinly chopped into half moons
- 3 Tbsp Butter
- 1 Tbsp Olive Oil
- 5 Cloves of Garlic Minced
- 3 Tbsp Flour Optional
- ½ Cup Balsamic Vinegar or Dry Red or White Wine Can also use Apple Cider Vinegar
- 2 Tsp Worcestershire
- 6 Cups Beef or Vegetable Broth/Stock
- 1½ Cup Lentils Green or Brown
- 1 Bay Leaf
- 2 tsp Dried Thyme Can also use Fresh
- Salt & Pepper to Taste
- Gruyere Cheese Or Swiss, Gouda, Fontina
- French Bread Or any crusty Bread
- 1-3 tbsp of Butter and 1 tsp of fresh minced garlic for garlic butter ( for bread)
Instructions
- Slice your onions in half. Next cut into thin "half moon" slices.
- Add butter to pan and melt. Now add olive oil and onions and stir. Cook down/caramelize onions for about 30-40 minutes over medium/medium low heat until golden brown. Monitor the onions and be sure to slightly stir for the last 5 minutes to prevent burning.
- When your onions are about 5 minutes away from being caramelized, add your minced garlic and stir. If you would like to thicken your soup at this point (optional) add 3 tbsp of flour and stir.
- If you also would like to deglaze pan, add your vinegar or wine to the pan and stir ( making sure to scrape up all the goodies on the bottom of the pan). I highly recommend this step as it helps develop extra flavor for the soup.
- Now add your stock of choice, Worcestershire, dried thyme, bay leaf and salt and pepper to taste. Be sure to look at how much sodium your stock has before adding extra salt to your soup. Add lentils and bring to a boil.
- Turn heat down to medium low and cover pot. Cook for 20-30 minutes until lentils have softened.
- Mix minced garlic and slightly softened butter together in a small bowl. Add to your bread slices. If you do not have oven safe bowls, add bread with garlic butter and sliced cheese onto a baking dish and broil until cheese has melted. Place sliced bread on top of soup in your bowl. If you have oven safe bowls, add bread directly to top of soup in bowl with cheese and add bowl to broiler. Broil until slightly golden and melted. Top with fresh or dried thyme and enjoy!
Video
Notes
Store in air tight container for up to 3 days in refrigerator or freeze for up to three months. Be sure soup has completely cooled and that you leave space on between the soup and the lid of your jar if glass so it can expand.