Description
This French Onion White Bean Soup is a hearty, flavorful twist on the classic French onion soup. Caramelized onions meld with tender white beans and a rich beef broth base, enhanced by herbs, garlic, and a splash of white wine. Finished with crunchy croutons and a cheesy topping of Parmesan, Emmental, and Gruyère, this comforting soup is perfect for warming up on a chilly day.
Ingredients
Scale
Soup 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
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry white wine
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 3 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 28 ounces canned white beans, rinsed and drained
- 6 cups beef broth
Garnish
- 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 over medium heat until melted and combined.
- Caramelize Onions: Add the sliced onions and salt to the pot. Cook over medium heat, stirring occasionally, until the onions become soft and start to brown. Deglaze the pot with a little white wine or stock if needed to prevent sticking and enhance flavor. Once onions are browned, add the minced garlic and stir well.
- Deglaze Pot: Pour in the balsamic vinegar, Worcestershire sauce, and white wine, scraping the bottom of the pot to lift any browned bits and incorporate flavors evenly.
- Add Beans: Drain and rinse the canned white beans, then add them to the pot.
- Add Seasonings and Broth: Season with freshly cracked black pepper, dried oregano, fresh thyme leaves, and bay leaves. Pour in the beef broth and bring the soup to a boil.
- Simmer Soup: Let the soup boil gently for 20 minutes to meld the flavors together and heat through the beans thoroughly.
- Serve and Garnish: Remove bay leaves before serving. Ladle soup into bowls, then top each serving with your favorite croutons and a generous sprinkle of grated Parmesan, Emmental, and Gruyère cheese for a rich and cheesy finish.
Notes
- For a vegetarian version, replace beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian substitute.
- If you prefer a thicker soup, slightly mash some of the white beans before adding the broth.
- Use dry white wine for better flavor; otherwise, broth or water can be used as an alternative.
- Add fresh thyme for a brighter herbal note, or stick with dried thyme if fresh is unavailable.
- Caramelizing the onions slowly is key to developing the deep, sweet flavor of the soup.
- Store leftovers in the refrigerator for up to 3 days, reheat gently on the stovetop.
