Chicago Bistro French Onion Soup with black lentils and sliced onions has substance and nutrition not in a typical French onion soup. Rich and robust on its own or extra luscious with French bread and cheese topping, this gluten free soup is hot and ready in just 50 minutes.
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.
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.
Start the French onion soup recipe as directed but add 1 to 2 pounds of beef stew meat and sauté with the onions. Add French onion soup mix and only 4 cups broth. Cover and simmer and low about 1.5 hours until meat is tender. Cut up 2 large potatoes and add for 30 additional minutes of cooking time and serve a healthy stew.
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!