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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 25 to 30 minutes, or until deeply caramelized and golden brown. This step is crucial for flavor.

Add the minced garlic to the pot and cook for 1 minute more, until fragrant.

Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Cook for 2 to 3 minutes, allowing the wine to reduce slightly.

Stir in the vegetable broth, rinsed lentils, fresh thyme sprigs, bay leaf, balsamic vinegar, soy sauce, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Remove the thyme stems and bay leaf from the soup. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls. If desired, top each bowl with a slice of toasted crusty bread and a sprinkle of shredded Gruyere cheese. For a classic French onion soup experience, you can place the bowls under a broiler for 1-2 minutes until the cheese is melted and bubbly.

Garnish with fresh chopped parsley before serving.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 25 to 30 minutes, or until deeply caramelized and golden brown. This step is crucial for flavor.

Add the minced garlic to the pot and cook for 1 minute more, until fragrant.

Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Cook for 2 to 3 minutes, allowing the wine to reduce slightly.

Stir in the vegetable broth, rinsed lentils, fresh thyme sprigs, bay leaf, balsamic vinegar, soy sauce, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Remove the thyme stems and bay leaf from the soup. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls. If desired, top each bowl with a slice of toasted crusty bread and a sprinkle of shredded Gruyere cheese. For a classic French onion soup experience, you can place the bowls under a broiler for 1-2 minutes until the cheese is melted and bubbly.

Garnish with fresh chopped parsley before serving.
