One of everyone’s favorite restaurant starters is the French Onion Soup. This recipe makes your soup worthy of five stars for sure. Easy, fun and always a great result, this soup will make every finicky eater happy. Don’t forget to let us know how it went or whether or not you’ve added to the recipe in some way for better (or worse) results!
2 cups (500 ml) onions halved and sliced
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced shallot
4 cups (1000 ml) beef stock
1 tbsp (15 ml) dried basil
1 tbsp (15 ml) dried thyme
1 tbsp (15 ml) dried oregano
¼ cup (50 ml) red wine
2 tbsp (30 ml) butter
toasted slices of French baguette
slices of gruyere
salt and pepper
• Melt butter in medium sized stock pot or dutch oven. Over medium high heat sauté the onions until golden brown, about 7-10 minutes.
• Add the garlic and shallots and sauté for an additional 3 minutes.
• Add the dried herbs and mix thoroughly into the onions. Then pour in the beef stock and heat to a boil.
• Once boiling add the red wine and reduce heat to a light simmer. Simmer for 45-60 minutes.
• In a hot oven toast sliced of baguette.
• To serve, ladle soup into heavy deep soup bowls. Float a slice of toasted baguette in the soup and cover soup bowl with slices of gruyere cheese. Bake soup in a very hot oven until gruyere cheese browns slightly then serve.
Serves 6
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