Can I make French Onion and Butter Bean Soup vegetarian?

Yes, absolutely. Simply swap the beef broth for vegetable broth. The slow-caramelized onions still build a deeply savory base, and the result is just as hearty and satisfying.

What can I use instead of white wine?

Use an equal amount of vegetable broth or chicken broth with a small squeeze of fresh lemon juice added. This brings the same acidity that helps deglaze the pot without using any alcohol.

My soup tastes too salty. How do I fix it?

Add a splash more unsalted broth and stir well. You can also drop a small peeled potato cut into chunks into the simmering soup for about 10 minutes and then remove it before serving. The potato absorbs excess salt without changing the flavor of the broth.

Can I use dried butter beans instead of canned?

Yes, but cook them fully before adding them to the soup. Use about 1.5 cups of cooked dried butter beans per 15-oz can. Canned beans are convenient and work just as well here.

Hearty French Onion and Butter Bean Soup - A Protein-Packed Comfort Food Classic

Name: French Onion and Butter Bean Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: French-Inspired
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 4 large yellow onions, thinly sliced; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 2 cloves garlic, minced; 1/2 cup dry white wine (such as Sauvignon Blanc); 6 cups beef broth or vegetable broth; 2 (15 oz) cans butter beans, rinsed and drained; 1 bay leaf; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 baguette, sliced into 1/2-inch rounds (optional topping); 1 cup Gruyere or Swiss cheese, grated (optional topping)

French Onion and Butter Bean Soup

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This French Onion and Butter Bean Soup transforms the classic into a hearty, protein-packed meal. Slow-cooked onions create a deep, sweet, and savory base, while creamy butter beans add substance and make it a complete, satisfying soup.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop, Broil
Cuisine: French-Inspired

Ingredients

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2 tablespoons butter
2 tablespoons olive oil
4 large yellow onions, thinly sliced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 cup dry white wine (such as Sauvignon Blanc)
6 cups beef broth or vegetable broth
2 (15 oz) cans butter beans, rinsed and drained
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 baguette, sliced into 1/2-inch rounds (optional topping)
1 cup Gruyere or Swiss cheese, grated (optional topping)

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Instructions

Melt butter and olive oil in a large pot or Dutch oven over medium-low heat. Add sliced onions and 1 teaspoon salt. Stir to coat. Cook slowly, stirring every 5 to 7 minutes, for 30 to 40 minutes until onions are deeply caramelized and golden brown. If onions stick, add a small splash of water or broth and scrape up the bits. Do not increase heat.
Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
Pour in the white wine to deglaze the pot. Scrape up any browned bits from the bottom. Simmer for 2 to 3 minutes until the wine has mostly evaporated.
Add the broth, rinsed butter beans, bay leaf, and thyme. Stir to combine. Bring to a gentle simmer, then reduce heat to low and cook uncovered for at least 20 minutes to allow flavors to meld.
Remove the bay leaf. Taste and season with additional salt and pepper as needed.
For the optional cheesy topping: Preheat oven broiler to high. Ladle soup into oven-safe bowls placed on a baking sheet. Top each bowl with baguette slices in a single layer and sprinkle generously with grated cheese. Broil for 2 to 4 minutes, watching closely, until cheese is bubbly and golden brown. Serve immediately.

Notes

Do not rush the caramelization step. A full 30 to 40 minutes over medium-low heat builds the entire flavor base of this soup. High heat will steam the onions instead of caramelizing them.
For a vegetarian version, use vegetable broth instead of beef broth.
A wider pot gives the onions more surface area for even caramelization. For a richer broth, try using half beef broth and half mushroom broth.
Store soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Store bread and cheese toppings separately.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 380 kcal
Sugar: 9 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 9 g
Protein: 19 g
Cholesterol: 20 mg

Find it online: https://www.benefitiany.com/french-onion-and-butter-bean-soup/