Sweet, Savory, and So Southern: French Onion Soup Done Right
There’s something magical about the hum of a simmering french onion soup pot, isn’t there?
Especially when it’s filled with tender, sweet onions, slowly caramelizing and transforming into something rich and soul-soothing. This French Onion Soup recipe is a cozy bowl of Southern hospitality with a little modern flair, perfect for those crisp evenings when you just need a little extra comfort.
Ingredients You Will Need:
- sweet onions, thinly sliced
- butter
- minced garlic
- soy sauce
- Worcestershire sauce
- white pepper
- sea salt
- Badia Complete seasoning
- beef cooking base
- sautéed veggie cooking base
- white wine
- bay leaves
- cornstarch
- water
- Deli bread croutons
- shredded mozzarella cheese
From the Garden to the Pot: A Southern Spin on French Onion Soup
There’s something about this French Onion Soup that feels both fancy and familiar.
The sweetness of the onions is like a soft Southern drawl, welcoming and warm. The addition of those deli bread croutons and melty mozzarella brings that down-to-earth, front-porch feel we all love. This soup isn’t just a meal; it’s an experience—a little escape into comfort with every spoonful.
Pair it with a crisp green salad or enjoy it on its own with a glass of sweet iced tea or your favorite white wine. Either way, this is the kind of dish that’ll make folks feel right at home, no matter where they’re from.
So pull up a chair, grab a bowl, and dig into this Southern spin on a French classic. It’s a hug in soup form, and honey, we all need a little more of that.
French Onion Soup with Croutons and Cheese
Equipment
- 1 large soup pot or slow cooker
Ingredients
- 4 pounds sweet onions, thinly sliced
- 6 tbsp butter
- 2 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp white pepper
- 1 tsp sea salt
- 1 tbsp Badia Complete seasoning
- 3 tbsp beef cooking base
- 2 tbsp sautéed veggie cooking base
- ¼ cup white wine
- 3 bay leaves
- 3 tbsp cornstarch
- 64 oz water
- Deli bread croutons
- 1 lb shredded mozzarella cheese
Instructions
- Step 1: Tender Loving Onions: Start by melting that rich, golden butter in a large, deep pot over medium-low heat. Toss in your sweet onions and let them take their time, softening and releasing all their natural sugars. We’re not rushing here; this is Southern-style patience, y’all. Stir occasionally and let them get beautifully tender and just a touch golden.
- Step 2: Build the Flavor: Once those onions are looking lovely, stir in the minced garlic, soy sauce, Worcestershire, white pepper, sea salt, Badia Complete, and cornstarch. Add just a splash of water to create a smooth, velvety base and let those seasonings work their magic. Your kitchen’s gonna smell like pure heaven at this point.
- Step 3: Bring It Together: Pour in the rest of the water, then stir in the beef base, veggie base, bay leaves, and white wine. Give it all a good mix and let the pot settle into a nice, slow simmer on low heat. This soup needs at least an hour for the flavors to meld together into that deep, savory goodness we’re going for.
- Step 4: Serve It Southern Style: When the soup is ready, ladle it into sturdy bowls. Top each bowl with a generous handful of crusty deli bread croutons and a heaping pile of shredded mozzarella cheese. That cheese is gonna melt right over the croutons like a dreamy, gooey blanket. If you’ve got a broiler handy, pop the bowls in for a minute or two to get a bubbly, golden top—but it’s just as delicious without!
