The Galley

Fantastic French Onion Soup

With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.

Cool fall and winter evenings call for a bowl of soul-soothing French Onion Soup. This recipe is simple and satisfying.

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Fantastic French Onion Soup

With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.
Chilly fall and winter evenings call for a bowl of soul-soothing French Onion Soup. This recipe is simple and satisfying.
  • Author: Cyndi Mills - Owner | Publisher CMF Magazine
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 onions
  • 4 cloves of garlic
  • 1 Tbsp butter
  • 4 fresh bay leaves
  • 1/4 bunch of fresh thyme (3 teaspoons dried thyme)
  • 2 Tbsp flour
  • 2 Tbsp balsamic vinegar
  • 2 cups red wine
  • 5 cups vegetable stock
  • 1 Tbsp red miso paste
  • 4 pieces of French bread
  • 1 cup mozzarella cheese
  • 1 cup Gruyere cheese

Instructions

  • Step 1. Peel and slice onions and garlic.
  • Step 2. Place in a large pot over low heat with butter and bay leaves.
  • Step 3. Add thyme leaves, balsamic vinegar, flour, and cook for 30 minutes or until golden brown and caramelized. Stir frequently.
  • Step 4. Add red wine, bring to a boil, and cook for about 30 minutes until the alcohol is boiled off and is reduced. Once reduced, add stock and miso paste.
  • Step 5. Simmer gently for 25 minutes, stirring regularly—season to taste with sea salt and black pepper.
  • Step 6. While the soup simmers, toast French bread in a toaster, and grate both kinds of cheese.
  • Step 7. Once the soup has finished simmering, turn the oven on to broil. Ladle into oven-safe soup bowls, top with toast, and cover with both types of cheese.
  • Step 8. Place in oven and broil. Once the cheese melts, remove the bowls and serve.

Notes

**Note: You can replace red wine with vegetable stock.

 

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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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