Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

Cook Time50 mins

CategoryCooking & Nutrition Tips, Homemade in Minutes, Original, Recipe Variations, Vegan

Nutrition Facts

Serving Size 3 tbsp dry mix

Servings 8

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Amount Per Serving

Calories 60

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 10mg1%

Potassium 183mg6%

Total Carbohydrate 13g5%

Dietary Fiber 2g8%

Sugars 3g

Protein 3g6%

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Vitamin A 6%

Vitamin C 8%

Calcium 2%

Iron 20%

Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chicago Bistro French Onion Soup

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

1. Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices.
2. 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.
3. Stir in Chicago Bistro French Onion Soup Mix and stir 30 seconds.
4. Add broth, apple cider or juice and Worcestershire.
5. Bring to a boil then reduce to a simmer, cover and cook for 40 minutes.
6. Serve as is or may top each bowl with croutons and Gruyere cheese.

Ingredients

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)

Directions

Here's What You Do

1

1. Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices.
2. 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.
3. Stir in Chicago Bistro French Onion Soup Mix and stir 30 seconds.
4. Add broth, apple cider or juice and Worcestershire.
5. Bring to a boil then reduce to a simmer, cover and cook for 40 minutes.
6. Serve as is or may top each bowl with croutons and Gruyere cheese.

Chicago Bistro French Onion Soup

IngredientsDirections

Recipe Adaptations

Vegan

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: 

1. Peel onion, cut into quarters, then cross cut quarters to form narrow semi-circle slices.
2. 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.
3. Stir in soup mix. Add Broth, apple cider, Worcestershire.
4. Bring to a boil and then reduce to simmer, cover, and cook for 40
5. Serve as is or may top each bowl with croutons and cheese.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

INVENTIVE VARIATION

Follow the original recipe to start, but add 1 to 2 pounds of beef stew meat to the sautéed onions, cook for 5 more minutes. Add the soup mix and only 4 cups beef broth. Bring to a boil and then reduce heat, cover and simmer on low about 1.5 hours until the meat is tender. Cut up 2 large potatoes and add to pot. Cover and cook for 30 minutes. Serve.

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!