Traditional French onion soup recipes contain white wine, red wine, vermouth, cognac and/or brandy, as well as gruyere cheese and lots of time to caramelize the onions. I don’t use alcohol, I never have gruyere cheese in my fridge and I also don’t have lots of time to caramelize onions but nonetheless, I’ve created a simple and delicious recipe for my family and yours to enjoy. The combination of melted cheese and bread that tops this soup is so satisfying on a cold day, in particular.
Ingredients:
- 2 tbsp butter
- 1 tbsp oil
- 4 cups sliced onions
- ½ tsp sugar
- ½ tsp salt
- 3 tbsp flour
- 5 cups water
- 2 beef stock cubes
- ½ tsp dried thyme
- 6 slices baguette (or other crusty bread), toasted
- Shredded gruyere, parmesan, mozzarella, swiss and/or asiago*
*Use either one or a combination of two cheeses that you enjoy.
Directions:
- Preheat oven broiler.
- In a large saucepan, over medium heat, melt butter.
- Add the oil to the saucepan and heat.
- Add the sliced onions to the saucepan and stir to coat the onions. Continue to cook over medium heat, stirring periodically for about 5 minutes or until the onions have softened.
- Add the sugar and salt to the saucepan and stir to combine. Continue to cook over medium heat, stirring periodically for about 5 minutes or until the onions have turned golden brown.
- Add the flour and stir to combine. Cook for another 2 minutes, stirring periodically.
- Add the water and stock cubes and stir to combine. Once the cubes have dissolved. Add the dried thyme. Stir and cover. Cook for about 10 minutes.
- Ladle the soup into ramekins, leaving space for the toast.
- Cover each ramekin of soup with a piece of toast.
- Sprinkle the shredded cheese generously on top of the toast.
- Place in the oven and broil until the cheese has melted. Note: This will only take a few minutes.
- Serve immediately.