Following my French cuisine exercise, I made one of my favourite soups. This is one menu item I sample frequently when travelling, especially in Quebec and France!
This pot made at least 10 bowls, if not more! You can easily make half the recipe. It’s twice a good the next day and freezes well. The only problem with this recipe is that I end up crying since I have yet to find a way to cut so many onions in one batch. And you smell like fried onions for the rest of the day, and night, and next day. But all the melty-gooey onions and cheese are worth it in the end.
Since August, I have been avoiding wheat (after reading William Davis’s Wheat Belly) so I also made Gruyere Wafers, as a gluten-free option, to top the soup instead crusty bread and cheese.
French Onion Soup (makes 10+ servings)
- 3 tbsp butter
- 2 tbsp olive oil
- 4 large onions (I used yellow, but you can use a combination of red, white, and/or yellow), thinly sliced
- salt and white pepper
- 2 tsp sugar
- 3 cloves of garlic (and you can more!)
- 2 tsp Dijon mustard
- 1 and 1/2 cups of white wine
- 4 cups of beef broth
- 4 cups of vegetable broth
- 1 tsp fresh thyme
- crusty bread
- Swiss, Gruyère, Emmentaler, or Asiago cheese(s)
- Melt the butter in a dutch oven (or big pot) over medium-high heat. When butter is just about melted, add olive oil and then onions. Keep on medium-high heat until the onions start to sweat and release some liquid. Add salt, white pepper, and sugar to encourage the caramelization process. Once the onions start to wilt, lower heat to medium-low, leave them for a bit and then stir, for about 30-40 minutes. You want your onions to be a nice golden brown.
- Once onions are golden brown, add garlic, cook for a few more minutes. Add Dijon mustard and stir well. Add white wine and thyme and bring to a boil and let cook for 10 minutes covered.
- Stir in both beef and vegetable broths, bring to a simmer, reduce heat and let cook for at least 15 minutes. I let mine cook for 30-45 minutes.
- If not serving right away, let soup come to room temperature and freeze or refrigerate.
- If serving right away, put some shredded cheese or cube cheese (I used cubed Emmentaler cheese) in oven-proof bowls, spoon in soup, top with crusty bread and shredded cheese (I used Gruyère). Place bowls on cooking sheet and place under your oven’s broiler for a few minutes. They can burn quickly!
- *if you do not have oven-proof bowls, you can broil the bread and cheese on parchment-lined baking sheet and then put into soup.
- *if gluten-free, add Gruyère wafers (below) instead of bread and cheese. No need to place the bowl under the broiler.
- Enjoy melty-cheesy goodness!
Gruyère Wafers (makes 7-8 wafers)
(adapted from Simple Appetizers by Ryland, Peters, & Small)
- 1/2 cup grated Gruyère
- optional – finely chopped herbs, such as sage, thyme or rosemary
- Preheat oven to 350 F.
- Mix herbs with cheese
- Drop tablespoons of the mixture at 2-inch intervals on a parchment paper-lined cookie sheet. Pat down the mounds with your fingers and bake in a preheated oven for 5-6 minutes, or until the mixture is completely melted and the edges are turning golden brown. These burn fast too!
- Remove the wafers from the oven and set aside so they can become firm. (They will be soft when they come out, but will harden as they cool)
- When wafers are cool, carefully remove them and set them on a rack to cool completely. (These will keep in an airtight container for two days.)