Chicago Bistro French Onion Soup Recipe
You Will Also Need
- Chicago Bistro French Onion Soup Mix
- 3 tbsp Butter
- 1 Large sweet onion
- ½ cup Apple cider or apple juice
- 2 tbsp Worcestershire
- 1 tsp Sugar (optional)
- 8 oz Shredded Gruyere cheese (optional)
- 2 cups Croutons (optional)
Here's What You Do
- Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices.
- In a 4-quart pot melt butter and sauté onion 10 minutes, or to caramelize onion, add 1 teaspoon sugar and continue to cook for 10 minutes until golden brown.
- Stir in Chicago Bistro French Onion Soup Mix and stir 30 seconds.
- Add broth, apple cider or juice and Worcestershire.
- Bring to a boil then reduce to a simmer, cover and cook for 40 minutes.
- Serve as is or may top each bowl with croutons and Gruyere cheese.
Apples add a hint of sweetness to this classic bistro special.
You Will Also Need:
- 3 Tbsp. oil
- 5 cups vegetable broth (40 oz.)
- 2 Tbsp. Worcestershire
- 1 large, sweet onion
- 1 large apple sliced
- 1/2 cup apple cider (or apple juice)
- 1 tsp. sugar, (optional)
- (serving suggestion) Top with 8 oz shredded non-dairy Gruyere or Swiss cheese and 2 cups croutons.
Here’s What You Do:
- Peel onion, cut into quarters, then cross cut quarters to form narrow semi-circle slices. Slice apple into 16ths and add with onion.
- In a 4-quart pot, heat oil and sauté onion 10 minutes, or to caramelize onion, add 1 teaspoon sugar and continue to cook for 10 minutes until golden brown.
- Stir in soup mix. Add Broth, apple cider, Worcestershire.
- Bring to a boil and then reduce to simmer, cover, and cook for 40
- Serve as is or may top each bowl with croutons and cheese.
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Follow the original recipe to start, but add 1 to 2 pounds of beef stew meat to the sautéed onions, cook for 5 more minutes. Add the soup mix and only 4 cups beef broth. Bring to a boil and then reduce heat, cover and simmer on low about 1.5 hours until the meat is tender. Cut up 2 large potatoes and add to pot. Cover and cook for 30 minutes. Serve.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 1 ½ cups chopped mushrooms and/or 1 cup chopped yellow squash in the final 10 minutes of cooking.
- To reduce sodium: use a low-sodium broth, bone broth, or stock.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
- For added nutrition: look in your fridge/garden and add any vegetables you have on hand!