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. But they’re 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!
If you’re like me and jumping on the soup train for fall I’d also recommend trying my Hearty Lentil Soup [1], Italian Peasant Soup [2], Potato Broccoli Soup [3], or Roasted Tomato Pepper Soup [4]. Apparently I really do have a ‘thing’ for soup… as you can tell if you search ‘soup’ on the blog!
If you want to make this vegan simply leave out the cheese – it’s not totally the same of course (you can try dairy free cheese – the CHAO brand has been a hit with us). Use low sodium stock to cut back on the sodium if needed.
FRENCH ONION SOUP
French Onion Soup
This classic French Onion soup is like a warm hug on a cold day. It uses a few simple ingredients and comes together in an hour!
Ingredients
- 2 tablespoons olive oil
- 1 tablespoons butter
- 12 cups thinly sliced yellow onions (approximately 6 onions)
- 2 cloves garlic (crushed)
- 2 teaspoons coarsely chopped fresh thyme (or 6 sprigs tied together with twine)
- 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 small sprigs fresh thyme for garnish
Instructions
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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.
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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.
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Add the wine and cook over medium heat for 3-5 minutes, stirring.
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Add the beef stock and season with salt and pepper to your liking.
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Preheat the broiler setting on the oven.
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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
Parmesan Thyme Croutons
These croutons are the perfect addition to this French onion soup!
Ingredients
- 1 day-old baguette diced into 1/2″ squares
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1 clove of garlic crushed
- 1/2 teaspoon sea salt
- 3 tablespoon fresh grated parmesan
Instructions
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Preheat the oven to 350F
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Line a baking sheet with parchment paper.
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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.
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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.
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Bake for approximately 20-30 minutes, tossing occasionally to make sure that they are evenly browned. Cool before serving over the soup.