Onion-based soups date back many centuries, and were traditionally considered peasant food because they didn’t require expensive or hard to come by meat ingredients. This recipe makes a good starter for a dinner entrée, but it can also be paired with a salad to make a light meal.
Substituting vegetable broth for the beef stock transforms it into an excellent and flavourful vegetarian soup. Frugal cooks can also substitute grated mozzarella cheese for the Gruyère. The quantities of bread and cheese given here are sufficient for four servings. The quantity of soup will easily serve more; just add one additional slice of bread and ounce of grated cheese for each serving.
You will need:
- 2 tbsp. butter
- 2 tbsp. olive oil
- 2 cups white wine
- 5 medium onions, peeled and thinly sliced
- ½ tsp. dried thyme
- 3 ½ cups beef stock
- Salt and pepper, to taste
- 4 slices French bread
- 4 oz. grated Gruyère cheese
Directions:
- In a large, heavy bottomed pot, melt the butter and olive oil together over medium-low heat. Add the onions and thyme and cook for about 15 minutes on medium heat. Keep a close eye on the pot and stir often; the onions will turn dark golden, but should not be allowed to turn brown or start sizzling.
- Add the white wine and reduce the heat to medium-low. Cook for approximately 40 minutes more, stirring regularly.
- Add the beef stock and increase the heat to high. Season with salt and pepper. Bring the soup to a boil, and then reduce the heat to low and simmer, partially covered, for about 20 minutes.
- In the meantime, cut each slice of bread into quarters and toast lightly on each side under a low broiler setting.
- To serve, ladle the soup into oven-proof soup bowls. Top each serving with four slices of the toasted bread, and 1 oz. of grated cheese. Place the bowls on a large baking sheet, and broil until the cheese is melted and just starting to brown. Serve immediately.
Looking for a salad to pair with the soup? This traditional recipe for green salad with pears will continue the French theme.
Bran dinner rolls also makes a great accompaniment to almost any soup or salad.
A good vegetable side dish could include green beans, such as these recipes. Try using haricots verts if you can find them; the French version of the green bean is slightly longer and thinner than the American varieties.
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