When it’s blustery outside, fill you heart with joy and your tummy with goodness in the form a big, steaming bowl of hearty French onion soup!

This classic is a favourite during the winter months when you can’t warm up fast enough. This soup, along with Queen Street Bakery’s toasted artisanal White Bean & Millet Seed loaf is a winner! The bread makes a great base for the gooey cheese, and it holds up to the soup without becoming a soppy mess like other breads! Try it for yourself…it will warm your heart and belly like nothing else!

Note: For a vegetarian option, you can replace the beef broth with a vegetable broth but, if you can find it, a mushroom broth would be the best (it gives a meaty/earthy feel)!!

QSB Classic French Onion Soup


QSB French onion soup in ramekins

  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter, unsalted
  • 4 cups Thinly Sliced Onions (3 medium onions)
  • 2 Garlic Cloves, minced
  • 2 Sprigs of Thyme (optional)
  • 1/4 cup White Wine (you can also replace with beer)
  • 1 carton Beef Broth (946 ml)
  • 1/2 teaspoon Ground Pepper
  • 1 teaspoon Salt
  • 4-6 slices Queen Street Bakery White Bean & Millet Seed loaf
  • 1 cup Gruyere or Swiss cheese, shredded


  1. In a large soup pot or Dutch oven, heat oil and butter over medium heat.
  2. Add onions. Cook and stir until softened for 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until onions are golden brown, about 20 minutes, stirring often.
  3. Add minced garlic and thyme (if using). Cook for another 2 minutes.
  4. Stir in wine and bring to a boil. Cook for about 5 minutes or until liquid is reduced (it will look like it has absorbed into the onions).
  5. Add the broth, pepper and salt, and return to a boil. Reduce the heat to low and simmer, covered. Stir occasionally for 30-40 minutes.
  6. Meanwhile, toast the QSB bread slices in the toaster (you can also toast them in the oven at 400 on a baking sheet); set aside.
  7. To serve, turn on the broiler on your oven and place 6 oven-safe bowls or ramekins on a baking sheet. Ladle the soup into each bowl.
  8. Cut each piece of toast into 4 piece and place into each bowl top, then top each bowl with cheese. Broil soup in the oven until the cheese has melted.
  9. Serve the soup hot.

Servings: 6

Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.