French Onion Soup
By 
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
Prep and Cook
- 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.
- Serve immediately.
