6large red or yellow onions, peeled and thinly sliced
¾tspsalt (or more, to taste)
8cupsvegetable broth
1cupdry white wine (or reserve 1 C extra vegetable broth)
1tbspbouillon: vegetable, mushroom, or garlic
1tbspWorcestershire sauce
1tbspflour
0.50tspblack pepper (more to taste)
French bread cut into 8-12 ½” slices
1
In a heavy pot over medium heat, heat oil, then add onions and ½ t salt, stir, and cover. Let onions soften for about 5 minutes.
2
Remove lid and allow onions to caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. This step takes a long time (45-60 minutes or more) depending on your stove. It’s worth it!
3
While onions caramelize, warm 8 C. broth, bouillon, and Worcestershire sauce in a saucepan over low heat.
4
While onions caramelize, warm 8 C. broth, bouillon, and Worcestershire sauce in a saucepan over low heat.
5
Stir in flour and let thicken for a minute or two, stirring constantly.
6
Slowly add warm broth, ¼ t salt, and the pepper to the onion mixture. Boil uncovered for 10 minutes.
7
Adjust salt and pepper to taste.
8
Toast French bread. Ladle hot soup into large mugs, then top each with bread slices.
Serve immediately.
9
ALTERNATIVE METHOD: in slow cooker, toss together onions, oil, and ½ t salt. Cover and cook on HIGH for 7-9 hours.
Ingredients
3tbspavocado oil (or similar)
6large red or yellow onions, peeled and thinly sliced
¾tspsalt (or more, to taste)
8cupsvegetable broth
1cupdry white wine (or reserve 1 C extra vegetable broth)
1tbspbouillon: vegetable, mushroom, or garlic
1tbspWorcestershire sauce
1tbspflour
0.50tspblack pepper (more to taste)
French bread cut into 8-12 ½” slices
Directions
1
In a heavy pot over medium heat, heat oil, then add onions and ½ t salt, stir, and cover. Let onions soften for about 5 minutes.
2
Remove lid and allow onions to caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. This step takes a long time (45-60 minutes or more) depending on your stove. It’s worth it!
3
While onions caramelize, warm 8 C. broth, bouillon, and Worcestershire sauce in a saucepan over low heat.
4
While onions caramelize, warm 8 C. broth, bouillon, and Worcestershire sauce in a saucepan over low heat.
5
Stir in flour and let thicken for a minute or two, stirring constantly.
6
Slowly add warm broth, ¼ t salt, and the pepper to the onion mixture. Boil uncovered for 10 minutes.
7
Adjust salt and pepper to taste.
8
Toast French bread. Ladle hot soup into large mugs, then top each with bread slices.
Serve immediately.
9
ALTERNATIVE METHOD: in slow cooker, toss together onions, oil, and ½ t salt. Cover and cook on HIGH for 7-9 hours.
