By: Kara Parnell
French Onion Soup is the Audrey Hepburn of soups. Well, she is actually Belgian, not French, but you know what I mean! Like Audrey, this soup is classy, timeless, and refined.
French onion soup is hard to beat for it's intensely umami flavour...deep, hearty and satisfying. It's a labor of love to slowly caramelize the onions, but it's worth every minute to have this satisfying classic on your table to wow your friends and family. Topped with a cheesy, toasty crouton, this soup is the perfect, classic French meal!
Photo Credit: deliciouseveryday.com
- Add olive oil to a big soup pot, and heat over medium-low heat for one minute.
- Add the onions, dust with the sugar, (sugar helps with the caramelisation), add the salt, and let slowly cook for about 35-40 minutes, stirring occasionally to prevent onions from burning, until onions are caramelised, and a deep golden brown.
- Pour in the red wine, turn up heat to medium high, and cook until the wine reduces by half, and the alcohol is cooked off.
- Make a bouquet garni with the Thyme, Basil, and bay leaf, by tying them up in a small piece of cheese cloth. (You can also just place them in the soup, and fish them out before serving.)
- Add the bone or veggie broth. Toss in the bouquet garni, and the mustard powder.
- Bring soup to a boil. Reduce heat and let simmer for 10 minutes. Turn off heat.
- Prepare crouton topper by placing the bread on a sheet pan, topping with Gruyere or vegan cheese of choice, and placing it under the broiler of your oven until the cheese is melted and bubbling and toasty.
- To serve, spoon soup into individual bowls, and top with crouton. Yum!
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