If you look up ‘comfort food’ in a dictionary I’m pretty sure that you will see a picture of French Onion Soup. Is there a better dish to serve on a cozy fall day? I think not. While spending a weekend at our family cottage I was bound and determined to serve up my best possible version of this dish. Using Jamie Oliver as an inspiration, I came up with this recipe. I must say, I’m pretty thrilled and so was the crew. Onions are one of those vegetables that don’t get a lot of love in the press, but are actually packed with disease-fighting antioxidants (may help fight cancer and diabetes) and are a good source of vitamin C and B6, iron, folate, and potassium. Not bad for a humble onion!
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 6 large yellow onions, thinly sliced
- 2 cloves garlic, crushed
- 1/2 cup fresh thyme, coarsely chopped
- 3/4 cup good quality red wine
- 2 litres prepared beef stock
- salt & pepper to taste
- Parmesan Thyme Croutons (recipe below)
- 1 1/2 cups grated gruyere cheese
- 6 sprigs fresh thyme for garnish
- In a large heavy pot, heat oil and butter over medium-low heat. Add the onions and garlic and sauté until they are fragrant and soft. Add the thyme.
- Turn the heat down to low and continue to cook for approximately 30 minutes, stirring occasionally, until the onions begin to turn light golden brown.
- Add the wine and cook over medium heat for 3-5 minutes, stirring.
- Add the beef stock and season with salt and pepper to your liking.
- Preheat the broiler setting on the oven.
- Place 6 heat-safe soup dishes on a cookie sheet and ladle in the soup. Place a handful of croutons on top of each dish and immediately top with a handful of the grated cheese and a sprig of thyme. Broil the soup until the cheese starts to bubble and turn brown. Serve immediately (with a salad to round out the meal)!
Parmesan Thyme Croutons
- 1 day-old baguette, diced into 1/2″ squares
- 1/4 cup olive oil
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 1 clove of garlic, crushed
- 1/2 tsp. sea salt
- 3 Tbsp. fresh grated parmesan
- Preheat the oven to 350F
- Line a baking sheet with parchment paper.
- Place the diced baguette in a large bowl. Combine olive oil, thyme, rosemary, salt and garlic in a separate bowl and toss with the baguette until evenly coated.
- Spread the baguette evenly on the baking sheet and sprinkle the grated parmesan evenly over the croutons. Toss them with your hands until the parmesan has coated the croutons.
- Bake for approximately 20-30 minutes, tossing occasionally to make sure that they are evenly browned. Cool before serving over the soup.