Stay Awhile French Onion Soup

Cooking in Cowboy Boots

Slow-simmered, deeply comforting, and worth every minute — this French onion soup is the kind of cozy meal that invites everyone to stay awhile.

Prep Time 30

Cook Time 1 30

Course Soup

Cuisine French

Servings 4

5 Cups Onions Thinly sliced and slices chopped (at minimum in half). I use a mandolin for this part, it saves time and tissues (for the ugly onion crying).
½ Cup Butter Unsalted
2 Tbsp Olive Oil
5-6 Springs Fresh Thyme Or 1 teaspoon dried thyme
5 Cup Beef Broth
2 Cans Beef Consomme
½ Cup Dry White Wine I'm not a wine drinker but wouldn't do without it for this recipe. You could alternately use 2-3 tablespoons of dry sherry
1 Envelope Knorr French Onion Soup Mix Technically cheating? Maybe. But around here we call that “working smarter, not harder”
1 Tsp Soy Sauce Unconventional yes, but I always add it to anything beef related for enhanced flavour
2 Tsp Worcestershire Sauce
Pinch Salt & Pepper To taste
4 Slices French bread or Baguette With a little bit of olive oil on top. Alternatively, you can use a small handful of croutons
1½ Cups Gruyere Cheese Grated OR 4 slices of Provolone Cheese

In a large skillet with high sides, heat the butter and oil over medium heat.Add the sliced onions, thyme leaves (removed from sprigs). Cook the onions on low heat until they are deeply caramelized, stirring every 10 minutes or so to prevent sticking. Add a teaspoon of salt. This process can take up to 45 minutes but is essential for developing the soup's rich flavour. Plus it fills the house with the anticipation of what's to come!

Once the onions are a deep caramel color, deglaze the pan with the white wine. Increase the heat to bring the mixture to a boil, allowing the alcohol to evaporate.Add the beef broth, beef consomme, Knorr soup mix envelope, soy sauce, worcestershire sauce and bring the soup back to a boil, then reduce the heat and let it simmer while you preheat your broiler. Taste and adjust the seasoning to your preference.

I use low broil setting because I get distracted easily and have burned the tops more than I care to admit but if you have an eagle eye, shoot for the stars and go with the high broil setting.

Place bowls on a cookie sheet and ladle the soup into oven-safe bowls, top each with a slice of french bread, baguette slices or handful of croutons.

Divide grated cheese among bowls, place under broiler until cheese is melted and bubbly, about 3-5 minutes.

Garnish with additional thyme leaves if desired, serve immediately! My mouth is watering already!