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
- 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
- In a large soup pot or Dutch oven, heat oil and butter over medium heat.
- 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.
- Add minced garlic and thyme (if using). Cook for another 2 minutes.
- 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).
- 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.
- 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.
- 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.
- 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.
- Serve the soup hot.
Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.