French Onion Bean Soup
This French Onion Bean Soup is everything you love about the classic bistro dish with a hearty twist. Caramelized onions and tender white beans swim in a rich, savory broth spiked with white wine and fresh thyme. Top with crusty croutons and melted Gruyère cheese for the ultimate cozy meal. Stovetop and slow cooker instructions included.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions peeled and sliced into 1/4 inch slices
- 1/2 teaspoon kosher 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 such as cannellini or Great Northern, drained and rinsed
- 6 cups beef broth
For Serving:
- Homemade or store bought croutons
- Parmesan cheese freshly grated
- Gruyère or Emmental cheese freshly grated
Instructions
Stovetop Method
- Caramelize the Onions: In a large heavy bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and foamy. Add the sliced onions and salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are very soft, reduced in volume, and a deep golden brown color. If the bottom of the pot starts to scorch, add a splash of water or wine and scrape up the browned bits.
- Add Aromatics: Add the minced garlic to the pot and cook for 1 minute more until fragrant.
- Deglaze: Pour in the balsamic vinegar, Worcestershire sauce, and dry white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the liquid bubble and reduce for about 2 minutes.
- Simmer the Soup: Add the black pepper, oregano, fresh thyme sprigs, bay leaves, drained white beans, and beef broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat to medium low and simmer uncovered for 20 minutes to allow the flavors to meld. Remove bay leaves before serving.
- Serve: Ladle soup into bowls. Top generously with croutons and a pile of grated Parmesan and Gruyère cheese.
Slow Cooker Method
- Caramelize Onions in Slow Cooker: Add the olive oil, butter, sliced onions, and salt to the bowl of a slow cooker. Cover and cook on HIGH for 3-4 hours, stirring once halfway through, until onions are deeply browned and softened.
- Combine Ingredients: Add the garlic, balsamic vinegar, Worcestershire sauce, white wine, black pepper, oregano, thyme, bay leaves, drained beans, and beef broth to the slow cooker. Stir well.
- Cook: Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours.
- Serve as directed above.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight! Freeze cooled soup (without croutons or cheese) in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Wine Substitution: If you prefer not to use wine, replace it with an additional 1/2 cup of beef broth plus 1 extra teaspoon of balsamic vinegar.
- Cheese Crust Option: For a classic presentation, ladle soup into oven safe ramekins. Top with a slice of toasted baguette and shredded cheese. Place on a baking sheet and broil for 2-3 minutes until cheese is bubbly and golden.