Even though it’s April, an ice storm has descended upon southern Ontario. We’re combating this cold, grey weather with some cozy French onion soup!
This soup is a labour of love! Be sure to have some ski or swim goggles on hand before you begin chopping the onions!
Patience is also a virtue when making French onion soup. In order to create the signature sweet and caramelized flavour, the onions must cook for about an hour. I can say that this soup is incredibly delicious and entirely worth it!
I opted for mushroom broth in place of the traditional beef broth in this recipe, and the umami flavour that the mushrooms provide is the perfect substitution. If you don’t have or cannot find mushroom broth, regular vegetable broth would do!
6 cups onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
Pinch of salt
1 L mushroom broth
1 cup red wine
1 bay leaf
1/2 tsp dried thyme
Black pepper, to taste
Toasted bread, cut to fit size of bowl if needed
Cheese (Swiss, gruyere, Emmental)
Parsley, finely chopped, for garnish
1) Heat large stock pot over medium heat and add butter and olive oil. Once butter has melted, add the thinly sliced onions and a pinch of salt. Cook, stirring regularly, for about 1 hour, or until onions are deeply caramelized. Reduce heat to medium-low after about 20-30 minutes to prevent burning.
2) Add the broth, wine, bay leaf, thyme and black pepper. Increase heat to medium-high and simmer for 15-20 minutes.
3) Lightly toast bread. While bread is toasting, place oven onto broil. If your bowls are oven-proof, fill with soup and top with piece of toast. Add cheese, then place in oven and broil until bubbly.
If your bowls are not oven-proof, toast bread, then place on lined baking sheet and top with cheese. Broil until bubbly, then transfer on top of soup. Garnish with parsley and extra black pepper.