Fustini's Oils and Vinegars
Tuscan French Onion Soup

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Tuscan French Onion Soup

Tuscan French Onion Soup

Submitted by Chef John Vander Jagt


  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 1 tablespoon Fustini's Tuscan Herb olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup red wine
  • 1/2 cup Fustini's Champagne vinegar
  • 4 tablespoons all-purpose flour
  • 2 quarts of beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere


Step 1. 

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the red wine and pinot grigio white wine vinegar, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry about 5 minutes. Discard the bay leaves and thyme sprigs.

Step 2. 

Add in Tuscan Herb olive oil then dust the onions with the flour and give them a stir. Turn the heat down to medium-low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Step 3. 

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.  Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Customer Reviews

  1. Add the Wine

    Easy recipe that can slow cook all day. May have added more wine than it called for. Loved it!

    Reviewed by Denise on Feb. 23, 2021, 3:35 p.m. | Permalink




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