French Green Onion Soup
Move over Vidalia, this soup is all about those summer green onions!! Caramelized down, these become a sweet base for this classic soup!
Bringing out the sweet side. Onions are a fantastic produce to cook with, as they can take on so many flavors depending on how you cook them! There are few things more symbolic of ‘onion’ than a classic French onion soup, and this version embraces the same concept, but using a sister variety. The true sweetness comes from the white part of the onion, so this should take precedence with care in cooking. That being said, I was pleasantly surprised at how the green stalks wilted down and contributed to the overall flavor of this soup-a great way to enjoy every aspect of this onion!
Friend or foe. Bread. I’m not going to turn this blog into a debate about carbs, but turn on any media platform and you will realize the love/hate debate. Regardless of your stance, I created this soup with the ability to go either way you choose (I’m a welcoming and safe space for all 🙂 ). That being said, French onion soup is a perfect base for a statement topping-most commonly, crispy baguette type bread and broiled cheese. Because of the sweetness of the soup, a sharp cheese works really well here, but go bold and let me know what you use!!!
Looking for ways to use those summer onions in new ways? Check out some of these other recipes:
Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme
Citrus Chicken Salad with a Shallot and Basil Vinaigrette
Ramp, Carrot and Radish Kimchi
Caramelized Onion and Cherry Bruschetta
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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French Green Onion Soup
Equipment
- Stock Pot with Lid
- Kitchen knife
- Baking sheet (optional to protect spills)
Ingredients
- 4 large Green Onions
- 1/4 large Onion
- 2 cloves Garlic
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 2 tsp Worcestershire Sauce
- 2 cups Stock
- 1 sprig Thyme
- Salt and Pepper
- 1/2 cup Gruyere or Swiss Cheese could swap parmesan
Instructions
- Taking the green onions, slice the bottom white bulb and slice into quarters (lengthwise). Slice white onion in the same fashion.
- In stock pot, heat 2 tbsp butter and olive oil. Add onions and stir well to coat. Heat should be medium to low to slowly cook but not brown.
- Stir often to soften and caramelize onions.
- Slice the tops of green onions in 1-2 inch pieces. Add to stock pot along with minced garlic and another tbsp of butter. Stir well.
- When all becomes fragrant, add thyme, Worcestershire sauce, salt and pepper. Stir well and add a splash of stock to deglaze.
- When seasoning is absorbed, pour remaining stock into pan and cover with lid, allowing to simmer for about 30 minutes. Check often and add stock/water if needed to cover onions. Adjust seasonings to taste.
- Ladle soup into oven safe serving dishes. I place mine on a baking sheet to protect from spilling. Top with a generous portion of cheese to both and broil until golden.
- Remove and serve. Option to garnish with fresh parsley. Enjoy!Variation-place a slice of baguette style bread on top of the soup before adding cheese to broil. This adds a nice, crisp top layer!
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