Ok guys this is about my favourite soup recipe of all time…I will eat it anytime, but right now – this snowy, blowy weather is the absolute best time!
This recipe makes a pretty decent batch (6 to 8 servings), but if you want to get crazy like me – double it and put some in the freezer to have for a later date. It’s totally worth doing it all at once as it is time-consuming.
But, all amazing things take a little bit of time and effort don’t they? Especially old school French dishes.
So I’m not going to waste anymore of your time, I’m just going to give you the recipe which will become something you make frequently I hope, at least a couple of times each year.
YIELD – 6 to 8 servings
- 10-12 small yellow onions (about 8 cups), quartered and sliced
- 2 tbsp butter*
- 2 tbsp extra virgin olive oil
- 2 cups red wine*
- 4 cups of beef stock*
- 2 cups of duck stock*
- 3 sprigs of thyme
- 2 sprigs of rosemary
- salt and pepper to taste
- A few slices of bread (I use baguette, but any kind of crusty bread will work)
- grated gruyere (or substitute, parmesan, asiago, pecorino, gran padano or Swiss)
- Add the olive oil and butter to a large pot over medium heat. Once butter is melted, add the onions and a bit of salt. Toss until coated. Turn the heat down a little and cook until the onions are very soft and caramelized, (about 45 minutes), stirring occasionally.
- Once the onions have caramelized (they will be a dark golden brown), add the red wine to the onions, give them a stir and turn the heat up to medium. Let it come to a boil then add the beef stock, duck stock, thyme and rosemary. Give the soup a stir and let come to a boil again. Then turn the heat down to low and let simmer for an hour.
- Remove the thyme and the rosemary and season to taste with salt and pepper.
- Turn the broiler on. Ladle the onion soup into oven-safe bowls and top with the slices of bread. Put the bowls on a baking sheet and in the oven until the bread is crispy. Then remove from oven and add the cheese. Put back in the oven until the cheese is melted and bubbly.
- Sprinkle with fresh thyme and serve immediately.
*Special Note: If you are vegetarian or vegan you can alter the recipe to suit your dietary requirements. You can replace the butter with more extra virgin olive oil. You can also use vegetable stock in place of both the beef stock and duck stock. You can also omit the red wine if you want or need to and simply replace with more stock (and I suggest also 2 tbsp of red wine vinegar). And lastly, if you like things the way they are but you can’t find duck stock, you can replace with chicken stock or more beef stock.
I have been working on this recipe for long time and settled on this. I love the addition of duck stock because it adds a richness to the soup that is AMAZING. But as I mentioned above – the recipe can easily be altered to suit your tastes and needs.
And don’t worry, if you have to make changes it wills till be delicious. I have made it with only veggie stock, all beef stock, without red wine, and so on. The recipe makes a damn good soup. I just think it’s the best the way I presented it to you here.
So whatcha waiting for, get cooking!
Till the next recipe,