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French Onion Soup

I hesitate to call this French Onion Soup because this is our adaptation of the traditional recipe. We use vegetable broth instead of beef stock and celery is added just because we like it.

Watch our video here.

 

2 large onions, chopped

2 stalks of celery (optional)

6 tbsp butter OR 3 tbsp butter and 3 tbsp olive oil OR (for a fat free version) a few tablespoons of water as needed

Begin to simmer these ingredients slowly for at least 10 minutes to bring out the sweetness of the onions. So low heat and slow cooking is the key here.

Then add:

1 ½ tsp dried oregano

1 tsp sea salt (or more if needed)

Pepper to taste

Then add: 6 cups of vegetable broth.

(See our vegetable broth recipe or use your favourite packaged broth or stock.)

Simmer soup for 30 to 40 minutes.

Make your homemade croutons: While soup is simmering prepare your croutons. Using a day old French bread or baguette, chop enough 1 inch cubes for 4 to 6 bowls (4 to 6 slices of bread). Place bread cubes in a bowl. Toss with 2 tbsp of melted butter or olive oil. Sprinkle lightly with dried oregano and dried thyme leaves. Sprinkle with salt and pepper to taste. Toss all together. Place on a cookie sheet and toast for a few minutes under a hot broiler. Watch them so they don’t burn and turn them at least once. Set aside.

Tip: I like to make a whole loaf into croutons. They are great on salads or soups. Store in freezer what you don’t use and save for next time!

Now back to the soup:

You will need for assembly of your Onion Soup: some grated Mozzarella cheese, and some Parmesan cheese (which is optional).

Ladle hot soup into oven safe bowls. Sprinkle with croutons. Top with a couple of ounces of mozzarella cheese and a sprinkle of Parmesan cheese.

Place bowls on a cookie sheet and place under a hot broiler for 3 to 5 minutes until bubbly and golden brown. Serve this delicious hot soup!