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French Onion & Endive Soup

The addition of caramelized endives to this soup adds a hint of bitterness to contrast the sweetness from the caramelized onions.

Ingredients

  • 5 large white onions cut in 1/8” slices
  • 2 tsp white granulated sugar
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 6 endives cut in 1/8” slices
  • ½ cup white wine
  • 2 quarts high quality beef stock
  • 2 bay leaves
  • Salt & Black pepper to taste
  • 6-8 thinly sliced French baguette slices spread lightly with butter
  • 1 Tbsp Worcestershire sauce
  • 1-2 cups grated gruyere cheese
  • 0.5 cups grated parmesan cheese

Instructions

  • Slice the onions and endives.
  • Cook onions, sugar, butter, and olive oil on medium low heat for 20 minutes
  • Stirring occasionally to encourage the onions to caramelize evenly.
  • After the first 20 minutes, add the endives and continue to cook slowly for an additional 40 minutes
  • Until the onions and endives have cooked down and reached a dark, golden-brown color.
  • Deglaze the pan with white wine.
  • Add the beef stock, bay leaves, and Worcestershire sauce.
  • Season with salt and pepper.
  • Preheat oven to 410F
  • Pour broth into oven-safe bowls.
  • Partially submerge a baguette slice in each bowl of soup
  • Cover with grated cheeses and bake in the hot oven until the cheese is golden brown.
  • Carefully remove the soups from the oven and serve hot.

Notes

This soup freezes well. The soup can also be made a day or two in advance and stored in your fridge.