Sedona Orchards French Onion Soup
Elevate your comfort food game with Sedona Orchards French Onion Soup, a luxurious twist on the classic recipe. This hearty soup features melt-in-your-mouth caramelized onions deglazed with a splash of unfiltered apple cider and dry white wine, creating a sweet and savory foundation. A rich beef broth infused with fresh thyme and a hint of bay leaf ties everything together, while a topping of toasted baguette slices smothered in bubbling, golden Gruyère cheese adds a satisfying crunch. Perfect for cozy nights or special gatherings, this indulgent dish is an irresistible blend of rustic flavors and gourmet finesse. Pair it with your favorite sides or enjoy it as a standalone masterpiece—every spoonful is a taste of culinary perfection.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 medium (about 3 lbs, thinly sliced) yellow onions
- 0.5 cup apple cider (unfiltered)
- 0.5 cup dry white wine
- 6 cups beef broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 8 slices (1/2-inch thick) baguette slices
- 2 cups (grated) Gruyère cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the olive oil and sliced onions.
Stir the onions to coat them in the butter and oil mixture. Sprinkle with kosher salt and cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized and golden brown, approximately 40-50 minutes.
Increase the heat to medium and deglaze the pot by adding the apple cider. Stir and scrape the bottom of the pot to release any browned bits. Cook for 2-3 minutes to reduce slightly.
Pour in the dry white wine and continue stirring, allowing it to cook and reduce for another 3-4 minutes.
Add the beef broth, thyme sprigs, and bay leaf. Stir and bring the soup to a gentle simmer. Lower the heat and let it simmer, uncovered, for 30 minutes to allow the flavors to meld together.
While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them for 8-10 minutes until golden brown. Set aside.
Taste the soup and adjust seasoning with additional salt and pepper, if needed. Remove the thyme sprigs and bay leaf from the pot.
Ladle the soup into oven-safe bowls or crocks, leaving about 1 inch of space at the top. Place one slice of toasted baguette on top of each bowl of soup, then generously sprinkle grated Gruyère cheese over the bread.
Place the bowls on a baking sheet and transfer them to the oven. Broil on high for 2-4 minutes, or until the cheese is bubbly and golden brown.
Carefully remove the bowls from the oven (they will be hot!) and serve the soup immediately. Enjoy the rich flavors with your favorite Sedona-inspired sides.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 91.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1129 mg | 87% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3346 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
