French Onion Soup
Winter in Calgary can be exceptionally cold. French onion soup is one of my favorites to warm up with. This recipe has loads of caramelized onions scented with sherry wine, garlic, and herbs. I top it with toasted bread, heaps of gruyere, and parmesan cheese, then melt it to gooey perfection.
For the recipe, I use good quality chicken stock but you can use beef, pork, or vegetable stock if you prefer.
Watch my video on how to make french onion soup.
I used Promise brand gluten-free brioche for this recipe. Use whatever you prefer, baguette works great as well if you're not gluten-free.
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
2 tsp salt
½ tsp fresh ground black pepper
4–6 slices of gluten-free brioche bread
5 oz gruyere cheese, grated
3½ oz parmesan cheese, grated
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
Toast the bread and cut it into small dice.
Combine 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.