French Onion Soup

It seems that everyone in my family has been suffering from some sort of sniffle or cough this week. By Sunday night, we were all ready for a big bowl of comforting soup. French onion is one of our favorites and seemed like an obvious choice. It is full of natural immunity boosting onion and garlic, which we all needed. This soup requires minimum slicing and dicing, can be left to fend for itself if I need to go help one of the girls, and can even be made up to a day ahead. The use of fresh thyme and a bit of wine keeps my version extremely flavorful, even though I am drastically cutting the amount of added fats and thickening agents. When served with mixed greens and crusty bread, this recipe easily feeds a family of four. Smaller families, the leftovers just keep getting better!

Yellow onions, 4 average
Garlic, 4 cloves
Fresh thyme, 2 – 3 fresh sprigs
White wine, 1/2 cup
Dijon mustard, 2 tsp
Beef broth, 1 – 32oz carton
Butter, 3 tbsp
Flour, 1 tbsp

Prep: Thinly slice onions and garlic. Coarsely chop leaves and tender stems of thyme. Gather equipment and prepared, measured ingredients.

Instructions: Melt butter in a stockpot or dutch oven (4 quarts or larger) over medium heat. Add onions, garlic, thyme, and a pinch of salt. Cook onions for 35 – 40 minutes, stirring occasionally. Stir in 1 tbsp flour for about a minute. Add 1/2 cup white wine and stir 2 minutes more. Pour beef broth and Dijon mustard into pot and season with a 1/2 tsp fresh ground pepper. Bring just to a boil. Reduce heat to medium low and simmer for about 30 minutes. Ladle soup over torn croutons and top with a slice of broiled cheese toast. Serve and enjoy!

To make croutons and cheese toast: Thinly slice (about 1/4 inch thick) 2 slices of crusty bread per person. Toast bread in a 350 degree oven for 12 – 15 minutes. Use clean hands to tear half of the toast into bite sized pieces and distribute evenly among empty soup bowls. Top remaining slices with 1/4 cup shredded cheese of your choice plus 1 tbsp parmesan-reggiano. Place under broiler until cheese is hot and bubbly.

For a more detailed and printer friendly copy of this recipe, email


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