Looking for a delicious and comforting winter recipe? Look no further than French onion soup with a twist! We’ve added sweet and zesty pearl onions to the traditional sliced yellow onions, taking this classic dish to a whole new level. Trust us, once you try it this way, you’ll never go back.

You might be thinking that making French onion soup is a daunting task, but fear not! It’s actually super easy. Caramelizing onions is a breeze once you know how. Simply cook them over low heat for about 20 minutes, stirring occasionally. They’ll soften, turn translucent, and eventually brown, releasing their natural sugars and transforming into magical bits of goodness.

But what makes our recipe truly special is the addition of pearl onions. These little gems not only add sweetness but also retain some of their original flavor. With each bite of soup, you’ll experience the delightful combination of sweet yellow onions and a burst of flavor from the pearls. To enhance the taste even more, we include a touch of balsamic vinegar for tanginess and red wine to deglaze the pan, capturing all those incredible flavors stuck at the bottom.

Ready to give it a try? Here’s what you’ll need:

Pearl Onion Soup

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

Don’t miss out on this incredible twist on a classic favorite. Get ready to savor the sweetness of pearl onions and the rich flavors of caramelized yellow onions in every spoonful. Give it a try, and we guarantee you’ll be hooked after the very first bite!