Classic Onion Soup

Years ago, my favourite place to have French Onion Soup was Le Papillon in Toronto. They still serve it there.

This recipe is my own. Adapted from many others over the years, I haven’t made it in a good long time and it was the perfect starter for New Year’s Eve.


5 good onions cut in half and then each half thinly sliced

4 tbsp. good olive oil

a bit of sea salt and pepper

1/2 cup red wine

2 tbsp. flour

6-7 cups of beef broth

1 handful of fresh thyme

1 French baguette

2 1/2 cups of  grated Gruyère or Swiss

Fry the onions on a low heat in the olive oil for about 35 minutes (sprinkle a good bit of s&p on them). De-glaze with the red wine, scraping up all the good brown bits. Throw flour on top of the onions and give it a good stir (about 1 minute). Add broth and thyme, simmer for about 20-25 minutes.
To serve, put about a teaspoon of cheese in each bowl (like an extra little surprise) and top that with a small piece of baguette (toast if you like before, but there is no need) Ladle the soup on top, and then a generous handle of the cheeses on top. Stick the bowls under the broiler (make sure they are oven proof) for about 3 minutes until cheese has melted (and browned, if you like).

This soup is easy, simple fare and so delicious. Give it a try and as always let me know how it goes.


2 responses »

  1. This looks delish! I have been making onion soup with onions braised in the oven first…I’ll see if i can find my recipe for you but i would love some of this delight when we are away…
    Tonight i made michael smith’sclam chowder on your earlier reccomendation…it IS super good!

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