Delicious French onion soup (soupe à l’oignon) with lots of carmelized onions, crispy toasted baguette and loads of melty cheese on top!
- 1/4 cup unsalted butter
- 3 pounds (about 5 medium) sweet onions, sliced
- 2 cloves garlic, minced
- 1/3 cup red wine or sherry
- 6 cups beef stock (option: mix up 1/2 chicken stock and 1/2 beef stock)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 cup garlic (purée)
- 2 teaspoons red wine vinegar
- 12 (3/4-inch-thick) French baguette slices
- 1 cup sliced Provolone cheese
- 1 cup shredded Gruyère cheese
In a large stock pot or dutch oven, melt the butter over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize (about 15 minutes). Reduce the heat to medium high and continue to sauté until the onions are a deep brown colour (about 1 hour).
Stir in wine or sherry and red wine and cook until the liquid is nearly evaporated.
Stir in the broth, thyme, bay leaves and garlic purée, bring to a simmer and cook for 45 minutes.
Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add natural fleur de sel or pepper as desired.
Ladle the soup into oven-safe bowls and top with 1-2 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Soup can be refrigerated for 4 days or frozen for 3 months.