Pack in some crusty artesian bread and enjoy this warming soup. We found pre-sliced and dried out baguette slices at the local-ish Safeway to us, in the bakery. Think of them like circle croutons. Float them on the soup, and they are perfect as they absorb the broth.
Double the broth (but not the onions) if you want a large pot of soup to sip on. It’s not a big cup of soup, but it is deep in flavor and cheese.
PS: Use freeze-dried sliced (not minced onions) for the freshest flavor. They taste freshly cooked in the soup.
French Onion Soup
Pack in a sandwich or quart freezer bag:
- 1/3 cup freeze-dried onion slices
- ¼ cup freeze-dried mozzarella cheese
- 1 Tbsp Parmesan cheese (green can)
- 1 tsp low sodium beef bouillon powder
- ½ tsp Italian herb blend
- ¼ tsp ground black pepper
- 1 Tbsp or 1 packet olive oil
Place freezer bag in an FBC Cozy. Add in oil and 1 cup boiled water. Seal tightly and let rehydrated for 15 minutes.
One Pot Method:
Bring 1 cup water and oil to a boil. Add in dry ingredients. Turn off stove and cover. Let sit for 15 minutes.
In cool weather or at high altitude use a pot cozy to insulate.
Serve with the bread slices on top of the soup.
This is a great starter soup, for days when you are either dehydrated or chilled (in winter for example). You could add in a ¼ cup of freeze-dried diced or shredded beef for protein and a heartier soup. I call for low-sodium broth powder, but use what you prefer – and add salt as needed for taste. The cheese adds plenty of salt on its own. I found I didn’t need to add any, but if you prefer a saltier soup keep this in mind.
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