Just in time for Easter, this classic dish gets a makeover with a fun, modern twist from a crowd-pleasing French onion flavor boost. This recipe is a great way to use up leftover hard-boiled eggs.

Quick Info

⏱️ 1460 min • 🍽️ 6 servings • ⭐ 48%

Nutrition

601 cal • 22g protein • 46g carbs • 33g fat

Tags

[Easy] • [Appetizers] • [Brunch] • [Snacks] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 4 tablespoons (½ stick) unsalted butter
• 6 large yellow onions, thinly sliced
• 1 cup dry rosé wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon all-purpose flour
• 4 cups beef stock
• 12 hard-boiled eggs, peeled
• 3 tablespoons mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 3 tablespoons unsalted butter
• ½ cup panko bread crumbs
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon kosher salt
• ½ cup grated Gruyère cheese

Instructions Preview

1. Make the French onion soup: Melt the butte…
2. Add the rosé to the pot and cook until the…
3. Stir in the flour until fully incorporated…

…and 10 more steps

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Recipe by: Brent Bennett • From: Tasty