Pioneer Woman's French Onion Soup

Pioneer Woman's French onion soup is full of flavor and is easy to prepare. As an appetizer, it pairs well with many different dishes, but you could have it as a main meal as well with a green salad. Here is some information about how to make this hearty French onion soup.

What is Pioneer Woman's French Onion Soup?

Pioneer Woman's French onion soup recipe includes yellow onions, butter, wine, both beef and chicken broth, Worcestershire sauce, and a few additional seasonings such as garlic, pepper, and thyme leaves.

Pioneer Woman makes her French onion soup with white wine, but you can also use vinegar. However, you can also feel free to use any substitute for white wine, such as pomegranate juice, red or white grape juice, or apple juice. Here are a few good alcohol substitutes you could use in this recipe.

Is There a Difference Between Onion Soup and French Onion Soup?

While French onion soups almost always use beef stock or broth, onion soups can be made with beef, chicken, or even vegetable stock or broth. French onion soup is usually flavored with thyme, while onion soup uses sage. These two recipes are very similar in how they are cooked but their ingredients are different.

What Can I Use Instead Of Gruyere Cheese in French Onion Soup?

In French onion soup, Swiss cheese is a good replacement for Gruyere cheese. This cheese is high quality, has a good flavor, and melts quickly.

Pioneer Woman's French Onion Soup Ingredients

• 4 large yellow onions 
• ½ cup (1 stick) butter
• 1 generous cup dry white vinegar
• 4 cups (1 quart) low-sodium beef broth
• 4 cups (1 quart) low-sodium chicken broth
• 3 tbsp fresh thyme leaves
• 4 to 5 dashes of Worcestershire sauce
• 2 garlic cloves, minced

Croutons:

• Several thick slices of French bread or baguette
• Olive oil, for drizzling
• 8 ounces Gruyere cheese, sliced thick

How to Make Pioneer Woman's French Onion Soup

For the Soup:

1. Preheat the oven to 400 F. 
2. Slice the onion thinly from root to tip after cutting it in half. 
3. Melt the butter in a heavy pot or Dutch oven set over medium heat.
4. Cook the onions in the butter, covered, for about 20 minutes, until translucent and soft. 
5. With the lid slightly ajar, place the pot in the oven. 
6. The onions should be roasted for an hour, stirring twice to prevent them from burning. There will be brown bits at the bottom of the pan, but that is fine. Leave the oven on.
7. Pour the vinegar into the pot and return the pot to the stovetop over medium heat. 
8. Scrape the pan while stirring. 
9. Cook for 5 minutes, until the liquid has reduced. 
10. After that, add the beef broth, chicken broth, thyme, Worcestershire sauce, and garlic.
11. Allow the soup to simmer for 45 minutes over low heat.

For the Croutons:

1. Slice French bread into slices and drizzle them with olive oil.
2. Season the slices with salt and black pepper.
3. Toast the French bread in the oven for 10 to 15 minutes at 350 F, or until golden and brown.

For Serving:

1. Turn on the broiler in the oven before serving.
2. Fill ovenproof bowls with soup. Add one or two croutons to each serving of soup, depending on the size of the bowl.
3. Each bowl should be topped with a thick slice of cheese, then placed on a baking sheet and broiled until the cheese is melted, bubbly, and a bit toasted.
4.  Serve immediately. 

How to Store French Onion Soup

• In the Fridge: Properly stored French onion soup will last in the fridge from 3 to 4 days. First, cool the soup until it reaches room temperature and then pour it into airtight glass containers.
• In the Freezer: French onion soup can be frozen for up to 4 months. To do so, divide the soup into portions by pouring it into freezer bags and leaving ½-inch free to accommodate for expansion. Remove any bread and cheese from the soup before freezing.
• Room Temperature: Cooked French onion soup can last at room temperature for no longer than 2 hours. Bacteria grow quickly between 40 F and 140 F. If you leave the soup out for more than 2 hours at room temperature, the soup will spoil.

How to Reheat French Onion Soup

In the Oven: 

1. Set the oven to 350 F.
2. Put bowls of French onion soup directly into the oven.
3. Heat the soup for 20 minutes and then remove it from the oven.
4. Switch the oven from bake to broil.
5. Add a slice of bread and grated cheese on top of each bowl of soup.
6. Broil the bowls for 5 minutes or until the cheese is melted.
7. Serve and enjoy.

In the Microwave:

Place the leftover onion soup in a microwave-safe bowl. Microwave for 2 minutes, stirring every 30 seconds, until warm. Remove from the microwave and top with toasted bread and cheese. From here, you should broil the cheese in the oven until it melts. Serve it immediately.

In the Air Fryer:

1. Preheat the air fryer to 350 F. 
2. Place the leftover French onion soup in a bowl and cover it with aluminum foil.
3. Heat it for 7 minutes.
4. Remove the foil and heat it for 3 minutes more.
5. Set the air fryer to 450 F.
6. Top with bread and cheese, and continue heating until the cheese is melted.
7. Serve and enjoy.

What to Serve With French Onion Soup

It is most common to serve French onion soup topped with toasted French bread with melted cheese. However, if you wish, you can also garnish your soup with black or green olive slices before you serve it.

French onion soup is a great appetizer and works well with salads, roasted vegetables, cooked rice, pasta, and couscous stews, among many other dishes.

Below is a list of the best side dishes to serve with Pioneer Women's French onion soup:

• Pioneer Woman Cheeseburger Pie
• Fillet Steak
• Pioneer Woman Stuffed Pork Chops
• Pioneer Woman Beef Stew
• Sweet Potato Casserole
• Pioneer Woman Sausage Balls
• Swiss Steak Recipe Pioneer Woman
• Barefoot Contessa Tuna Casserole
• Sausage Balls

Pioneer Woman's French Onion Soup Nutrition Facts

Serving Size: 1 Bowl (350g)

• Calories from Fat 215
• Calories 478
• Total Fat 24g
• Saturated Fat 10g 
• Trans Fat 0.5g 
• Polyunsaturated Fat 2g
• Monounsaturated Fat 9.4g
• Cholesterol 45mg
• Sodium 815mg
• Potassium 492mg
• Total Carbohydrates 40g
• Dietary Fiber 2.3g 
• Sugars 6.4g 
• Protein 21g

Pioneer Woman's French Onion Soup

Author: Emily Hill Cooking Method:Stir-frying Cuisine:French Courses:Soups

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: 10 minutesTotal time:2 hours 25 minutesServings:4 servingsCalories:478 kcal Best Season:Winter

Description

Pioneer Woman's French onion soup is full of flavor and is easy to prepare. As an appetizer, it pairs well with many different dishes, but you could have it as a main meal as well with a green salad. Here is some information about how to make this hearty French onion soup.

Ingredients

• 4 large yellow onions 
• ½ cup (1 stick) butter  
• 1 generous cup dry white vinegar  
• 4 cups (1 quart) low-sodium beef broth  
• 4 cups (1 quart) low-sodium chicken broth  
• 3 tbsp fresh thyme leaves  
• 4 to 5 dashes of Worcestershire sauce  
• 2 cloves garlic, minced  

Croutons:

• Slice French bread into slices and drizzle them with olive oil.
• Olive oil, for drizzling 
• 8 ounces Gruyere cheese, sliced thick  

Instructions

1. Preheat the oven to 400 F.
2. Slice the onion thinly from root to tip after cutting it in half. 
3. Melt the butter in a heavy pot or Dutch oven set over medium heat.
4. Cook the onions in the butter, covered, for about 20 minutes, until translucent and soft.
5. With the lid slightly ajar, place the pot in the oven. 
6. The onions should be roasted for an hour, stirring twice to prevent them from burning. There will be brown bits at the bottom of the pan, but that is fine. Leave the oven on.
7. Pour the vinegar into the pot and return the pot to the stovetop over medium heat. 
8. Scrape the pan while stirring. 
9. Cook for 5 minutes, until the liquid has reduced. 
10. After that, add the beef broth, chicken broth, thyme, Worcestershire sauce, and garlic.
11. Allow the soup to simmer for 45 minutes over low heat.

For the Croutons:

12. Slice French bread into medium thickness slices and drizzle with olive oil.
13. Season the slices with salt and black pepper.
14. Toast the French bread in the oven for 10 to 15 minutes at 350 F, or until golden and brown.

For Serving:

15. Turn on the broiler in the oven before serving.
16. Fill ovenproof bowls with soup. Add one or two croutons to each serving of soup, depending on the size of the bowl.
17. Each bowl should be topped with a thick slice of cheese, then placed on a baking sheet and broiled until the cheese is melted, bubbly, and a bit toasted.
18.  Serve immediately. 

Keywords:Pioneer Woman French Onion Soup, French Onion Soup