French Onion Soup
Winter in Calgary can be exceptionally cold. French onion soup is one of my favourites to warm up with. This recipe has loads of caramelized onions scented with sherry wine, garlic, and herbs. I top it with gluten-free croutons, heaps of gruyere and parmesan cheese, then melt it to gooey perfection.
For the recipe, I use a good quality chicken stock but you can use beef, pork, or vegetable stock if you prefer.
Yield: 6 cups
Preparation time: 2½–3 hours
Cook time: 2 hours
French onion soup
¼ cup canola oil
5 yellow onions, julienne (5 cups)
3 garlic cloves, chopped
1 tsp tomato paste
1 tbsp fresh thyme leaves, chopped
4 bay leaves
½ cup sherry wine
6 cups chicken stock, good quality
2 tsp salt
½ tsp fresh ground black pepper
For the soup
Heat the canola oil in a saucepot on medium heat.
Add the julienne onions to the pot.
Cook the onions, stirring occasionally until they become caramelized golden brown. This takes approximately 45 minutes.
Now, add the chopped garlic, stir and cook for about 1 minute.
Add the tomato paste, bay leaves, and chopped thyme and stir.
Deglaze the pot with the sherry wine, and cook stirring occasionally until the wine has almost completely evaporated.
Now, add the chicken stock, salt, and pepper
Turn the heat down to a simmer and cook the soup for about 30 minutes.
Prepare the toppings while you wait for the soup to cook.
Finishing the plate
4–6 slices of gluten-free brioche bread; (use regular brioche if you prefer over gf)
5 oz gruyere cheese, grated
3½ oz parmesan cheese, grated
Toast the bread and cut it into small dice.
Mix the parmesan and gruyere cheese in a mixing bowl.
Fill 4–6 oven-safe bowls with the hot soup about ¾ full.
Top with the croutons then the cheeses.
Place the bowls on a baking tray and into the oven under the broiler.
Once the cheese is melted and starting to turn golden brown remove the soup from the oven and serve.