French Onion and Butter Bean Soup
Elevate the classic comfort of French Onion Soup with a delightful twist in this French Onion and Butter Bean Soup. Rich, caramelized onions form a sweet and savory base, beautifully complemented by the creamy texture and mild flavor of butter beans. Topped with a crusty baguette and melted Gruyère, this hearty and sophisticated dish offers a deeply satisfying experience.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
65 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A comforting and sophisticated twist on a beloved classic.
- Deeply rich and savory flavor from perfectly caramelized onions.
- Creamy texture and added protein from the butter beans.
- The ultimate cheesy, crusty bread topping indulgence.
- Perfect for a cozy meal that feels gourmet yet approachable.
Ingredients
- 3 medium-sized yellow onions (approx. 600-750 grams or 1.5-2 pounds), thinly sliced
- 1 can (425 grams or 15 ounces) butter beans, drained and rinsed
- 4 cups (approx. 950 ml or 32 fluid ounces) vegetable broth
- 2 tablespoons (approx. 30 ml or 1 fluid ounce) olive oil
- 3 cloves garlic, minced
- 1 teaspoon (approx. 5 ml or 0.17 fluid ounces) fresh or dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup (approx. 115 grams or 4 ounces) Gruyère cheese, grated
- 1 baguette (standard size, approx. 300-400 grams or 10-14 ounces), sliced into 2.5 cm (1-inch) rounds
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm until it glistens slightly.
- Add the thinly sliced yellow onions to the pot. Stir occasionally, allowing them to cook down gently and caramelize deeply. This crucial process will take approximately 20-30 minutes, stirring every few minutes to prevent burning and encourage even browning.
- About halfway through the onion caramelization (after 10-15 minutes), add the minced garlic to the pot, stirring it in for the remaining cooking time until aromatic, taking care not to burn it.
- While the onions are caramelizing, preheat your oven's broiler to a medium-high setting. Arrange the baguette slices evenly on a baking sheet.
- Once the onions are a rich, golden-brown and intensely fragrant, pour in the vegetable broth, drained and rinsed butter beans, thyme, bay leaf, and season generously with salt and freshly ground black pepper to taste. Bring the soup to a gentle simmer and allow it to cook for another 10 minutes, enabling all the flavors to meld beautifully.
- As the soup simmers, place the prepared baguette slices under the preheated broiler. Toast them for 2-4 minutes, carefully monitoring to ensure they turn golden brown and become crisp, not burnt. Remove from oven.
- Ladle the aromatic soup into individual oven-safe bowls. Top each bowl with a slice of the golden, toasted baguette and a generous amount of grated Gruyère cheese, ensuring the bread is covered.
- Carefully place the bowls back under the broiler for 2-3 minutes, watching constantly until the Gruyère cheese is beautifully bubbly, melted, and golden brown.
- Serve the soup immediately, allowing a moment for it to cool slightly, and savor this comforting, hearty dish.
Tools You’ll Need
- Large pot or Dutch oven (approx. 5-7 liters or 5-7 quarts)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Grater for cheese
- Baking sheet
- Oven-safe bowls (approx. 400-500 ml or 14-17 fluid ounces capacity)
- Ladle
Essential Success Tips
- Caramelization is Key: Do not rush the onion caramelization. Low and slow heat brings out their natural sugars and deepens the flavor profile of the entire soup.
- Taste as You Go: Season with salt and pepper incrementally. The broth and cheese will add salinity, so adjust at the end to achieve perfect balance.
- Broiler Vigilance: Keep a close eye on the baguette slices and the cheese under the broiler. They can go from perfectly golden to burnt in a matter of seconds.
- Choose Quality Broth: A good quality vegetable broth will significantly enhance the overall flavor of the soup.
- Fresh Thyme Makes a Difference: While dried thyme works, fresh thyme offers a brighter, more aromatic herbaceous note.
Professional Cooking Secrets
- Deglazing for Depth: After caramelizing the onions, a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) or even a bit of water can be used to deglaze the pot, scraping up any browned bits (fond) from the bottom. This adds an incredible layer of umami.
- Infuse Your Broth: For an even richer broth, consider adding a few dried shiitake mushrooms or a parmesan rind during the simmering stage, removing them before serving.
- Perfect Cheese Melt: For the best cheese crust, ensure the soup is piping hot when the bread and cheese are added, helping the cheese melt evenly and bubble beautifully under the broiler.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop. Re-toast fresh baguette and broil cheese just before serving for best results.
- Variations: For a richer flavor, you can use a mix of vegetable and mushroom broth. A pinch of nutmeg can also be added to the soup for an extra layer of warmth.
- Make Ahead: The base soup (without bread and cheese) can be made a day in advance and gently reheated. This allows the flavors to deepen even further.
Frequently Asked Questions
Can I make this soup vegan?
To make this soup vegan, simply omit the Gruyère cheese or substitute it with a high-quality vegan cheese alternative that melts well. Ensure your baguette is also vegan-friendly.
What kind of onions are best for French Onion Soup?
Yellow onions are ideal for French Onion Soup due to their balanced sweetness and sharpness, which caramelize beautifully. Sweet onions like Vidalia can also be used for a slightly milder, sweeter result.
Can I freeze French Onion and Butter Bean Soup?
Yes, the soup base (without the bread and cheese) freezes very well. Allow it to cool completely before transferring to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, then proceed with the broiling steps.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 18g, Fat: 15g, Carbs: 45g
Allergy Information
Contains dairy (Gruyère cheese) and gluten (baguette). For a gluten-free version, use certified gluten-free bread. For a dairy-free version, use a plant-based cheese alternative or omit cheese.
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