A Belly-Warming Meal Idea That Will Soothe Any Stomach on a Cold Day
French Onion Soup
- 5 tablespoons unsalted butter
- 2 jumbo sweet onions (about two pounds), halved lengthwise and thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon flour
- 1 cup white wine, divided
- 5 cups beef broth (use the best quality you can — make your own, or buy from a specialty store or butcher for best results)
- 1 cup water or chicken stock
for soup crocks
- 6 slices of day-old baguette
- 6 ounces of Gruyère cheese, grated (or more, if desired)
- Melt butter in a large saucepan over medium-low heat until frothy.
- Add onions and stir to coat in butter.
- Add thyme, salt and sugar and stir every few minutes for 20 minutes, then add 1/2 cup of white wine and stir.
- Continue cooking for another 20-25 minutes or until onions are very soft and golden brown in colour.
- Add flour and cook, continuously stirring for about one minute. Stir in remaining 1/2 cup of wine and stir for another minute.
- Pour in broth, water/chicken stock and simmer, uncovered, stirring occasionally, for about 25 minutes.
- Preheat broiler.
- Put soup crocks in a shallow baking pan.
- Divide the soup equally among the crocks and top each with a slice of baguette and an ounce of gruyere.
- Broil four to five inches from heat until cheese is melted and bubbly (about one and a half minutes).
This recipe was first published on January 11, 2011 by Dana in the Waterloo Chronicle