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French Onion Soup

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Jeanette Ferguson is a mom of three kids, a “fire wife,” and an amazing cook.  She is also the author of the blog Fergie’s Bites, which she created in order to inspire people to create healthy, simple, TASTY meals for their families. We came across this French Onion Soup recipe, and it looked so amazing we want to share it with ToT readers.

“I really like French Onion Soup,” Fergie said.  “There are really not too many places that make it the way I like it.  My take on French Onion Soup is an Italian twist using Italian Herbs and Cheeses.”

6 White Onions, Sliced
5 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Pepper
1 Teaspoon Crushed Red Pepper
2 Teaspoons Italian Seasoning
1/2 Teaspoon Thyme
3 Tablespoons Balsamic Vinegar  (Fergie used Temecula Olive Oil Pomegranate Balsamic)
8 Cups Beef Stock
5-6 Ounces Fontina/Swiss Cheese, Shredded
1/2 Loaf Italian Bread

Slice the 6 onions… Fergie says it’s a lot but you won’t be sorry. You will be cooking these  for 1 1/2 hours…

Heat the oil and add the salt, pepper, crushed red pepper, thyme and Italian seasoning…

Add the vinegar

Start cooking your onions. Keep the heat at med/low. You will be cooking these for 1 1/2 hours. Stir every 10 minutes. Add the beef broth and bring to a boil. Shred the cheese and set


Place 4 large ramekins on a sheet pan. Rough cut the 1/2 loaf of bread…

Ladle the ramekins 1/2 way with onion soup, top with bread and generously cover with cheese.

Place sheet pan with soup in the oven under a hot broiler and set timer for 3-4 minutes.

CHECK IT!!!  Very easy to burn stuff under the broiler!!!


Photos by Jeanette Ferguson.  For more photos of this recipe go to Fergie’s Bites
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