Recipe

As we embrace the crisp autumn air, there’s nothing better than a steaming bowl of French Onion Soup to warm your hands and soul.This French classic, with its rich caramelized onions and gooey melted cheese, is a perfect comfort food for chilly evenings or a hearty lunch. Thanks to the Geedel Pull Chopper, chopping the onions and garlic becomes a breeze, saving you time and effort with its innovative pull-string design. Let’s dive into this delicious recipe and make your kitchen prep a joy!

Ingredients (Serves 4)

4 large yellow onions (about 2 lbs or 900g), finely chopped

2 cloves garlic, finely minced

3 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar (to enhance caramelization)

6 cups (1.4 liters) beef broth (or vegetable broth for a lighter option)

½ cup (120ml) dry white wine (optional, for depth of flavor)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and black pepper, to taste

1 baguette, sliced and toasted

1 cup (100g) Gruyère cheese, grated (for topping)

Optional: 1 tablespoon brandy (for a traditional finish)

Instructions

Chop the Onions and Garlic: Grab your Geedel Pull Chopper and place the peeled onions in its 2-cup container. With just a few pulls of the string, the sharp stainless steel blades finely chop the onions into perfect pieces—saving you from teary eyes and tedious knife work. Repeat with the garlic cloves for a quick mince. The sturdy container keeps everything in place, making prep a breeze.

Caramelize the Onions: In a large Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onions and sugar, stirring occasionally. Cook for 20-25 minutes until the onions turn deep golden brown and caramelized, reducing heat if they start to burn. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Build the Soup: Pour in the white wine (if using) and let it simmer for 2-3 minutes to reduce. Add the beef broth, thyme, a pinch of salt, and black pepper. Bring to a boil, then lower to a simmer for 15 minutes to meld the flavors. Stir in the brandy, if desired, for a classic touch.

Assemble and Broil: Preheat your oven’s broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with grated Gruyère cheese. Place the bowls under the broiler for 2-3 minutes until the cheese is bubbly and golden.

Serve: Serve hot, letting the cheesy crust settle for a minute. Pair with extra bread or a simple green salad for a complete meal.

Tips and Variations

Cheese Swap: Try Swiss or Emmental cheese for a different melt.

Veggie Boost: Add finely chopped carrots (with Geedel) for extra sweetness.

Storage: Refrigerate leftovers for up to 3 days or freeze for 1 month; reheat gently.

ight Option: Use vegetable broth and skip the wine for a lighter version.

Conclusion

This French Onion Soup is a heartwarming treat for the autumn-to-winter transition of 2025—perfect for cozy nights! Let’s keep the comfort cooking alive with Geedel!