French Onion Soup
It was a rainy fall day and onions were on sale! I bought a 10 lb bag, so what to do, what to do. I’m giving you a glimpse into my neurosis! This soup has a reputation for being delicious but the secret’s out; it’s easy too!
Serves 4
½ tbsp butter
4 Medium onions, sliced in half moons
3 Cloves garlic, crushed
¼ Cup red wine
5-6 Sprigs fresh thyme
6 Cups sodium reduced, fat free beef stock (yes, it still has flavour!)
Salt
Pepper
Whole wheat baguette, sliced into ½ inch slices
4 Slices reduced fat Havarti
4 Slices reduced fat Swiss cheese
– In a large pot, add the butter and heat over medium high heat.
– When it is hot and the butter has melted, add the onions and season with salt; mix well ensuring the onions are coated in the butter.
– Continue sautéing at this temperature until you see the onions are starting to brown (about 10 minutes).
– When the onions are starting to brown, drop the heat to low and allow them to caramelize for about 30 minutes, up to an hour.
– When the onions are a deep brown colour, turn the heat up on the pot to high and add the garlic, sautéing for about 30 seconds, careful to not let it burn.
– Add the wine and thyme.
– Deglaze the pot by scrapping the bottom with a wooden spoon to release any flavours that may be trapped there.
– When the wine has cooked out (about 30 seconds to a minute) add the stock and drop the heat to low.
– Let the soup simmer for at least 20 minutes, up to an hour.
– Toast the baguette slices.
– Preheat your broiler.
– After the soup has simmered for at least 20 minutes, taste and adjust seasoning and remove the thyme stems.
– When the soup is ready and the baguette slices are toasted you can assemble your soup;
– Ladle the soup evenly across 4 oven-safe bowls, then top the stock with some of the baguette slices (I was able to fit 3 pieces per bowl).
– Top the bowl with the Havarti slices and then top the Havarti with the Swiss cheese slices.
– Place all bowls on a baking sheet and then place them under the broiler until the cheese has melted and is slightly browned and bubbling (about 3 minutes).
– Serve immediately but it is hot!
Notes:
1. Feel free to use vegetable or chicken stock in place of beef stock.
2. Traditionally you should use Gruyere or Swiss cheese but I really like the creaminess of the Havarti, plus I had it on hand!