Are you tired of the same old French onion soup? Well, we’ve got a surprise for you! We’ve taken a classic winter recipe and added a little twist to make it even more delicious. Introducing French Pearl Onion Soup.

In this version, we’ve added pearl onions to the traditional sliced yellow onions. These little beauties add pops of sweetness to the dish while retaining their own distinct flavor. The combination of caramelized yellow onions and sweet pearl onions creates a depth of flavor that will take your taste buds on a wild ride.

Now, you might be thinking that French onion soup is too intimidating to make at home. But believe us, it’s easier than you think. Caramelizing onions is a breeze. Just cook them on low heat for about 20 minutes, stirring occasionally, until they become soft, translucent, and beautifully browned. The natural sugars in the onions will be released, giving them a sweet and magical taste.

But what sets our recipe apart is the addition of balsamic vinegar and red wine. These ingredients add a tangy kick and bring out the flavors of the onions. The red wine also helps to deglaze the pan, ensuring that none of the flavorful bits are left behind. Trust us, these little touches make a big difference.

So, why not give our French Pearl Onion Soup a try? It’s a simple and comforting dish that will warm your soul on a cold winter night. And who knows, you might just fall in love with this version and want to make it forever.

Pearl Onion Soup Recipe

Serves: 6-8
Preparation time: 45 minutes

Ingredients

• 1 (14.4 oz.) bag frozen pearl onions, thawed and drained
• 4 large yellow onions, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 tablespoon balsamic vinegar
• 1/2 cup preferred red wine
• 2 (32 oz.) containers beef stock
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups Swiss or gruyere cheese, grated

Croutons:

• 1 loaf French bread
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Preparation

1. Heat butter and olive oil in a stock pot or Dutch oven over medium heat. Add pearl onions and sliced yellow onions.
2. Season with salt and pepper and cook for 15 minutes, stirring occasionally, until softened, translucent, and beginning to brown.
3. Continue cooking the onions, stirring frequently, until caramelized.
4. Season with sage and thyme, then add garlic and cook for another 1-2 minutes, until fragrant.
5. Stir in balsamic vinegar and red wine to deglaze the pan, scraping up the browned bits on the bottom.
6. Pour in beef stock and add bay leaves. Bring to a boil, then reduce heat to low and let simmer for 25-30 minutes.
7. Preheat oven to broil setting.
8. For croutons, whisk together melted butter, garlic powder, and onion powder in a small bowl. Brush the mixture over French bread until coated.
9. Slice the bread into thick cubes and place in an even layer on a baking sheet. Broil for 3-5 minutes, keeping an eye on them to avoid burning.
10. Ladle the soup into serving bowls and top with grated cheese and garlic croutons. Optional: Transfer the soup into oven-proof bowls, top with cheese and croutons, and broil for 3-5 minutes until the cheese is melted and bubbly.
11. Remove from the oven and serve hot. Get ready to enjoy a bowl of comforting goodness!

Don’t miss out on this delectable twist on a classic. Treat yourself to a bowl of French Pearl Onion Soup and savor the flavors that will transport you to food heaven.