French Onion Soup Recipe

French Onion Soup Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

3 tbsp olive oil

3 large yellow onions, peeled and sliced

½ cup white wine

½ cup cooking sherry

1 tbsp all-purpose flour

4 cups Aneto Vegetable Broth

salt and pepper, to taste

1 baguette, sliced and toasted

1 cup grated gruyere or Swiss cheese

1 cup grated muenster

thyme sprigs for garnish

  1. Heat oil in a large pot or Dutch oven over medium-high heat.
  2. Once melted, add the onion, and sauté until nicely browned, about 10 minutes.
  3. Add white wine and sherry, stir to combine, and bring to a simmer. Simmer for 5 minutes or until most of the liquid has been absorbed.
  4. Add the flour to the pot and stir to combine.
  5. Add the broth, stir to combine, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes. Season to taste with salt and pepper.
  6. Divide the soup between oven-proof bowls and top each with baguette slices.
  7. Sprinkle the top of the soup bowls with cheese and preheat the oven to broil.
  8. Place the soup bowls on a baking sheet, place in the oven, and broil until the cheese has melted and browned, about 2-4 minutes.
  9. Remove from the oven and garnish with thyme sprigs before serving.
sliced carrots

About this recipe

Get cozy with this classic French Onion Soup using Aneto Vegetable Broth. Sweet yellow onions are sauteed with white wine and sherry before being simmered with all-natural Aneto Vegetable Broth.

This broth is the unsung hero of this soup recipe, imparting vibrant vegetable flavor without the need for excess ingredients-truly amazing and absolutely delicious!

Chiveschopped celery