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:

  1. Preheat oven broiler.

 

  1. In a large saucepan, over medium heat, melt butter.

 

  1. Add the oil to the saucepan and heat.

 

  1. 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.

 

  1. 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.

 

  1. Add the flour and stir to combine. Cook for another 2 minutes, stirring periodically.

 

  1. 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.

 

  1. Ladle the soup into ramekins, leaving space for the toast.

 

  1. Cover each ramekin of soup with a piece of toast.

 

  1. Sprinkle the shredded cheese generously on top of the toast.

 

  1. Place in the oven and broil until the cheese has melted. Note:  This will only take a few minutes.

 

  1. Serve immediately.