French Onion Soup with Kale
This French onion soup with kale is hearty and loaded with rich caramelized onion flavor. It's made with onions (lots of them), fresh kale, beef broth, olive oil, garlic, a bay leaf, apple cider vinegar, and balsamic vinegar. Plus, it's topped with crusty bread and melted Emmental cheese.
Ingredients
- 8 medium yellow onions peeled, sliced, and chopped
- 4 tbsp olive oil
- 1 large garlic clove minced
- 1 bunch of kale ~ 5-6 large leaves, washed, destemmed, and finely chopped into small bites
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 6 cups beef broth 1.5 cartons
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 1 tsp balsamic vinegar
For serving
- sliced French baguette toasted
- sliced Emmental cheese
Instructions
- In a large 5-quart stovetop pot, add olive oil and heat over medium heat. Add chopped onions and stir to coat them in the oil. Let them cook for 2-3 minutes before stirring with a wooden spoon. They will become translucent and tender. When stirring, be sure to scrape off and incorporate the brown bits from the bottom of the pot. You can add small splashes of water (a tablespoon at a time) to the pot to help break down/scrape off the browned bits. *Reduce the heat if you notice burning. Continue this process for 15-20 minutes, until the onions are a deep caramel shade of brown and full of flavor.
- Stir in garlic, kosher salt, and pepper. Add chopped kale and stir well to ensure the kale is coated.
- Add broth, vinegars, and the bay leaf. Bring to a slow boil and let simmer for 10 minutes.
- Taste and season with additional salt and pepper as desired. Ladle into an oven-safe bowl and top with a slice of crusty, toasted bread and sliced Emmental. Place in the oven under the broiler for 1-2 minutes, until melted and bubbling. Carefully remove, grab a spoon, and dig in!
Notes
Any type of Swiss cheese works well here, as does Gouda, or Mozzarella.
Add an additional cup of beef broth for a thinner soup.