As my daughter and I are getting over a cold and had taken the dog for a long walk in the cold air, a nice pot of soup seemed like the perfect supper for tonight. This is my favourite version of French Onion Soup. Basically a delicious antibiotic in a bowl. Hope you enjoy.
Michele’s French Onion Soup
6 onions sliced thinly
3 Tbsp olive oil
2 Tbsp butter
4 cloves of garlic finely minced
1 Tbsp sugar
1 Tbsp balsamic vinegar
1/2 cup sherry
1 tsp dried thyme (add more to taste)
2 bay leaves
3 cups homemade chicken stock
3 cups homemade beef stock
1 tsp ground pepper
2 mushroom bullion cubes
4 sliced Gluten-free French bread or any bread you have
4 slices of very old cheddar or Gruyere cheese
2 Tbsp Parmesan-Reggiano grated
In a large Dutch oven heat olive oil over medium heat. Add onions and stir well. Put on cover and let cook.
Check regularly and stir to keep the onions from sticking. Once onions are nicely translucent, add butter, sugar and vinegar. Continue to cook until onions begin to caramelise. Add sherry and cook until liquid has evaporated. The onions should be a nice caramel colour and very fragrant.
Add herbs, broths, pepper and bullion cubes. Allow to come to a simmer. Taste the soup and add salt to taste. Allow to simmer on stove until ready to eat. Place bread on cookie sheet, spread Dijon mustard on slices and cover with cheese. Place cheese bread under broiler until cheese melts and bubbles.
Dish up soup into bowls and place one slice of bread on each bowl. Let sit for a bit to cool and allow bread to soak up soup. Enjoy. Serve with a side salad to balance the richness of the soup.
Hope you enjoy this recipe. Cheers, Michele