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French Onion Soup

INGREDIENTS

  • Cali’flour Foods Flatbreads
  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 cups thinly sliced onions (about 3 pounds)
  • 3 garlic cloves, minced
  • 1/2 cup port wine
  • 2 cartons (32 ounces each) beef broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 24 slices French bread baguette (1/2 inch thick)
  • 2 large garlic cloves, peeled and halved
  • 3/4 cup shredded Gruyere or Swiss cheese

flatbread french onion soup

INSTRUCTIONS 

In the oven heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.

Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.

Meanwhile, preheat oven to 400°. Cook flatbreads as instructed.; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub the flatbreads with half garlic.

To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place flatbreads in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

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Appetizer // Breakfast // cracker // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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