Total Time
16mins
Prep 15 mins
Cook 1 min

Recipe courtesy of Tyler Florence

Ingredients Nutrition

Directions

  1. In large saucepan over medium heat, fry 4 bacon strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
  2. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper.
  3. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley.
Most Helpful

4 5

Made for Hail to the Chefs-Food Network Challenge in Cooking Photos. I liked it, however, I think that good ole French Onion Soup is better with beef broth. This was tastier the second day after blending flavors in the fridge. Thanks for posting.

4 5

Great needs a bit more cheese.

5 5

This is a very easy and flavorful soup. I made it the day before which worked nicely. I love step 1 directions (eat)! Thanks for the recipe.