Ingredients
- —1 tbsp olive oil
- —25 g butter
- —700 g onions, thinly sliced
- —3 cloves garlic, finely chopped
- —1.2 liters vegetable broth
- —2 tbsp apple cider vinegar
- —Sea salt
- —Black pepper
Instructions
Heat olive oil and butter in a large pot over high heat.
Add the onions and garlic, and cook for 5 minutes until lightly browned.
Reduce the heat to low and let the onions caramelize gently for 30 minutes, stirring occasionally.
Pour in the vegetable broth and apple cider vinegar, scraping up any bits stuck to the bottom of the pot.
Bring to a boil, then reduce the heat and let it simmer gently for 60 minutes.
Season to taste with sea salt and black pepper.
Serving Tip
This classic French onion soup is deep, smooth, and warming. Slowly caramelized onions form the base of this simple yet rich winter dish, just like you’d enjoy in Paris. Serve the soup steaming hot, straight from the pot into warm bowls for the best experience.
Storage Tip
Store the soup covered in the refrigerator for up to 2 days and reheat slowly.