dinner

french onion soup with herbs de provence

This boldly flavored soup recipe is perfect for the cold winter months and provides a hint of spring to come with plenty of bright herbs.

My mom always made great french onion soup, which I posted about years ago. I thought it was time to revisit the recipe and make a couple of additions, as I was inspired when I received my Bloom Organics Herbs de Provence to find just the right recipe to use it for.

This recipe uses good old fashioned Campbell’s beef consomme, which I know is a little old-timey, but it keeps the prep quick and gives the soup an intense, full-bodied flavor that is hard to replicate. Of course you can make your own consomme if you have the time, but I don’t think it’s needed.

As the soup simmers, the consomme takes on all the flavors of the herbs, garlic, amber ale beer and the sweet onions to create a total umami bomb. And when the final product is topped with rye toast and ooey gooey melted and bubbly swiss cheese, OOH BABY. Really, really darn good.

Are you guys souping it up as the cold weather finally sets in? Share what you’re cooking with me in comments below! I love to hear from you all!

Servings: 6
Cook Time: 1 hour + 35 minutes

Ingredients
4 tbs olive oil
2 lb sliced yellow onions
3 cloves minced garlic
1/2 tsp salt
1/2 tsp cracked fresh pepper
2 tbs flour
6 cans beef consomme
1 1/2 tsp herbs de provence
1 tsp thyme
1 bay leaf
1/3 cup amber ale
1 tbs butter (optional)
toasted rye bread + swiss cheese for topping

Get a large dutch oven going on medium heat. Add the olive oil, then the sliced onions, garlic, salt and pepper. Pop the lid onto the dutch oven and lower the heat to low and cook covered for 35 minutes, stirring occasionally until the onions are tender.

Then add the flour to the cooked onions, stir and cook for just a couple of minutes. Then add the consomme, herbs de provence, thyme, bay leaf, and ale. Keep the heat on low and simmer for one hour.

At the very end of the cooking time, taste a little spoonful and if it needs just an extra push for depth of flavor, add the tbs of butter. It’s really up to your taste preference – I added it. When it’s finished cooking, remove the bay leaf.

To serve, pour the soup into an oven safe bowl and top with a toasted piece of rye bread and a couple of slices of swiss cheese, then pop in the broiler for just a few minutes until the cheese is melted and slightly golden.

This recipe also makes for great leftovers, as the flavor seems to just keep blooming. The soup will thicken over time, so thin out with water when reheating.

Happy soup season everyone! 😀

3 replies »

  1. If it’s not too salty, I can see using purchased consommé. The soup looks nice and rich. Not a huge fan personally of H de P, but only because of the lavender component. I don’t like flowers in my savory food!

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