French Onion Soup

I’ve been making a lot of soups lately and comfort food, in general. It’s been cold and rainy outside and I’ve been huddled up inside wandering around my kitchen. It’s my favourite place to be and is the centre of our home. French onion soup has always been one of my favourites. I make it fairly often throughout the fall and winter. Obviously it tastes great, makes your home smell amazing and warms you up, but I think one of the overlooked  benefits of making this recipe is that you absolutely, must open a bottle of red wine. And, if you must open a bottle of wine, you really shouldn’t let it go to waste. One glass for the pot, one glass for me…….

French Onion Soup

2 tbsp butter

2 tbsp extra virgin olive oil

4 large onions, sliced

2 cloves garlic, minced

1 tbsp sugar

1 Cup red wine

2 tbsp balsamic vinegar

4 Cups beef broth

2 tbsp thyme

1 tbsp rosemary

salt to taste

1 Cup gruyere cheese, grated

1 baguette

 

Heat the butter and olive oil in a large pot. Add onions and garlic. Cook until softened and beginning to brown. Stir in the red wine and cook for 5 minutes longer. Add in the balsamic vinegar, beef broth, thyme and rosemary. Stir well. Simmer for 30 minutes, stirring occasionally and adding salt if necessary.

While the soup is simmering, slice the baguette. Brush lightly with olive oil and broil until lightly toasted. Set aside

To finish, ladle the soup into an oven safe bowl. Top with a slice of the toasted baguette and a handful of cheese. Place the bowl in the oven and broil until golden and bubbly.

 

 

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