Description
A rich and comforting French Onion White Bean Soup that combines the deep caramelized flavor of onions with hearty white beans, herbs, and a savory beef broth. Topped with crispy croutons and melted cheese, this soup is perfect for a cozy meal any time of year.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 large onions, peeled and sliced into 1/4 inch slices
- 1/2 teaspoon salt
- 3 cloves garlic, minced
Liquids & Sauces
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry white wine
- 6 cups beef broth
Herbs & Seasonings
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 3 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
Beans
- 28 ounces canned white beans (rinsed and drained)
Toppings
- Homemade or store-bought croutons
- Parmesan cheese, grated
- Emmental cheese, grated
- Gruyère cheese, grated
Instructions
- Prepare Onions: Peel and slice the onions into 1/4 inch slices to ensure even caramelization.
- Heat Fat: In a heavy-bottomed pot, heat the butter and olive oil together over medium heat until melted and combined.
- Caramelize Onions: Add the sliced onions and salt to the pot, stirring occasionally to prevent burning. Allow them to caramelize slowly over medium heat. If the onions start sticking or drying out, add a splash of wine or broth to deglaze the pot. Continue until onions are softened and browned. Then add the minced garlic and stir well for an additional minute.
- Deglaze: Add the balsamic vinegar, Worcestershire sauce, and white wine to the pot. Use a spoon to scrape up any browned bits from the bottom to intensify the flavor.
- Prepare Beans: Drain and rinse the canned white beans thoroughly to remove excess salt and liquid.
- Combine and Simmer: Add the pepper, oregano, thyme, bay leaves, rinsed beans, and beef broth into the pot. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes to let the flavors meld and the soup thicken slightly.
- Serve: Remove the bay leaves. Ladle the soup into bowls and top each serving with your favorite croutons and a generous sprinkle of grated Parmesan, Emmental, and Gruyère cheeses. Serve hot and enjoy!
Notes
- You can substitute beef broth with vegetable broth for a lighter or vegetarian-friendly version (note: this alters the original flavor).
- For a deeper flavor, allow onions to caramelize slowly and patiently—this step is key.
- If you prefer a creamier soup, you can partially blend half the beans before adding the rest.
- Use day-old bread to make crunchy homemade croutons.
- Adjust salt according to the saltiness of your broth and beans.
- The white wine should be dry to prevent the soup from tasting too sweet.
