French Onion Soup

This is a pantry-friendly meal to keep your family warm this winter. I say pantry-friendly because it uses minimal ingredients and will help you to use up some onions when you open the door and see a hodgepodge of ingredients and a half bag of onions. I recommend taking it slow with the onions and don’t resort to a food processor but actually slice them yourself (you can also use a mandoline slicer) because that will get the most onion flavour. The broth in this soup has tons of vitamins and trace minerals, plus it’s just a tasty comfort food!

Prep time: 10 min   Total time : 60 min   Servings: 6 

Ingredients: 

3-4 tbsp of butter

About 6 yellow onions (sliced)

2 tbsp of balsamic vinegar 

1 tbsp of chopped thyme

1 tbsp of chopped garlic

1 tbsp of sugar 

Salt and pepper to taste 

1 cup of red wine 

3 to 4 cups of beef broth 

1- 2 pieces of sliced sourdough or bread of choice 

¼ cup of grated gruyere cheese

Instructions: 

Step 1: In a large pot, melt butter until it starts to foam. Add in your sliced onions (to save time use a mandoline slicer). Cook the onions, stirring occasionally for 30 minutes or until the onions start to brown and caramelize. 

Step 2: Stir in balsamic vinegar, sugar, garlic, thyme, and salt and pepper. Once fully incorporated, add the wine and let it come to boil for 5 min. 

Step 3: Preheat your oven to 375 degrees.

Step 4: Next, stir in the beef broth and let the mixture sit on medium heat for about 20 minutes. 

Step 5: Ladle the soup into crocks or oven safe bowls. I like to place the bowls on a baking pan in case of spillage over the sides. Top the soup with sourdough then add the cheese and a sprig of thyme. 

Step 6: Bake at & 375 degrees for 15 min until bread and cheese is golden brown.