French Onion Soup

Serves 6–8

You'll Need
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 3 large sweet yellow onions, thinly sliced
  • 3 large red onions, thinly sliced
  • ¼ tsp salt
  • ½ tsp sugar
  • ½ cup dry white/red wine
  • 4 cups sodium-reduced chicken stock or broth
  • 4 cups sodium-reduced beef stock or broth
  • ½ tsp fresh thyme, minced
  • 1 loaf French bread or baguette, cut ½” slices
  • 1 ½ cups Gruyere or Swiss cheese, shredded or sliced
Preparation
  • In a Dutch Oven or large soup pot, melt the butter in the olive oil over medium-high heat.
  • Add yellow onions, red onions, and salt to the pot, and cook, stirring constantly, until the onions begin to soften, approximately 5 minutes.
  • Stir in the sugar and continue to cook until the onions are richly coloured and carmelized, about 20 minutes.
  • Add the wine, stock, and thyme to the pot and simmer for an additional 20 to 60 minutes, stirring occasionally.
  • Cover and keep warm while you prepare the bread.
  • Just before serving, preheat oven broiler.
  • Arrange bread slices on a baking sheet and broil for approximately 2 minutes, turning once until toasted on both sides.
  • Remove bread from the oven and put aside.
  • Ladle the soup into oven-safe soup bowls, place the bowls on the baking sheets, top with bread slices and shredded cheese, and broil for 3–5 minutes or until cheese is bubbly and brown.
  • Serve immediately.
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Good to know: A delicious French Onion soup depends on the caramelization of the onions. Vegetables develop a more complex, sweet flavour during the slower cooking process of caramelizing. This process requires a longer cooking time at medium-low heat. If you have the time, the flavour is worth the effort. Remove onion smell from your hands by washing with soap and then rubbing your hands on something made of stainless steel such as a sink faucet or kitchen spoon.