French Onion Soup makes us think of warming up as the days get colder, or during San Francisco summers. It’s made with sweet caramelized onions, long-simmered beef broth made with Neiman Ranch Beef Bones, and served with gruyère-parmesan croutons.
This quart of soup generally provides two main course servings for adults with healthy appetites or can provide three to four servings as an accompaniment.
Gluten-free gruyère croutons are available upon request.
French Onion Soup: Beef Stock (Bay Leaf, Carrot, Celery, Garlic, Neiman Ranch Beef Bones, Onion, Parsley, Thyme), Extra Virgin Olive Oil, Garlic, Onions, Sherry, White Wine.
Gruyère Crouton: Extra Virgin Olive Oil, Gruyère, Parmigiano Reggiano, Sweet Baguette.
- Simmer, stirring occasionally, until hot.
- Warm gruyère croutons in the oven at 400 degrees for 3 minutes or in the microwave for 20 seconds.
- Place croutons on top of the soup, or in the bottom of the bowl and pour soup on top.