French Onion Soup

The onslaught the last couple of days has us dreaming of soup! This classic french onion soup recipe is one of our favourite, go-to meals. It's simple, rich and satisfying. It's also a great dish to have at a dinner party, you can make ahead of time and bake off with the cheese when you are ready to serve!

French Onion Soup

A classic recipe that is sure to impress!

Ingredients:

• 6 large yellow onions (about 3 lbs.), peeled & thinly sliced
• 4 Tbsp. Well Seasoned Olive Oil*
• 2 tbsp. butter
• 1 tsp. of sugar
• Salt*
• 2 cloves garlic, minced
• 8 cups of beef stock*
• ½ cup of dry vermouth or dry white wine
• 2 bay leaves
• 3 sprigs of fresh thyme
• ½ tsp freshly ground black pepper*
• 2 tbsp. brandy
• 8 inch-thick slices of French bread
• 1 ½ cups of grated Swiss Gruyere and a sprinkling of Parmesan*
• *Available from Well Seasoned

Instructions:

1. In a large thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high.
2. Add the remaining olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Then sprinkle with sugar & 1 teaspoon of salt, continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the garlic and cook for a minute more. Add the vermouth and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot.
3. Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper.
4. Discard the bay leaves. Add brandy. While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned, about 5 to 7 minutes.
5. Remove from oven. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven and bake until the cheese is bubbly and lightly browned.
6. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup, add a bit more cheese. Put back into the oven, under the low broiler for until the cheese bubbles and is slightly browned. Serve immediately.