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French Onion Soup

This cozy and comforting classic is made with red onions instead of yellow onions and the result is a more complex, more deeply caramelized flavour. It's deglazed with some red wine to deepen the flavour even further! Finally it's topped with buttery crispy bread and lots of gruyere cheese that gets bubbly and golden under the broiler.
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Prep Time 5 minutes
Cook Time 45 minutes
Serves 2 people (main course) 4 people (appetizer portion)

Ingredients
  

  • 1 large red onion or 2 small onions
  • 4 knobs of butter
  • 1/2 cup red wine
  • 4 cups broth beef is best but chicken works as well
  • 1 sprig fresh thyme
  • 1 splash of balsamic vinegar
  • baguette or bread of your choice sliced or cubed
  • gruyere cheese grated
  • chives for garnish

Instructions
 

  • Peel and cut up the red onion into thin slices. In a pot over medium heat, add two tbsp of butter. Once this melts, toss in the red onion and continue to stir for two minutes until the volume of the onion reduces slightly. Reduce the heat to medium-low. After 5 minutes, add a pinch of salt to help the onions release more of their moisture. These will slowly turn golden over the course of the next 15-20 minutes. Keep a close eye so they don’t burn!
  • Once the onions have caramelized, deglaze with a cup of red wine. Stir for a minute as this cooks and then add in a whole carton (approx 4 cups) of beef stock. Bring this up to a bubble.
  • Once the soup is up to a bubble, reduce the heat to low, add a sprig of fresh thyme and simmer uncovered for 20 minutes.
  • Meanwhile, slice up a baguette to go on top of the soup. You could also cube up some bread to use as croutons if you prefer. In a pan over medium heat, melt 2 tbsp of butter and toast the bread on each side until golden. Set to the side on some paper towel until you’re ready to place on the soup.
  • Grate some gruyere cheese. Keep this on the side and we’ll use this on top of the bread when we’re ready to plate up the soup!
  • Once the soup has simmered for 20 minutes, remove the fresh thyme sprig and add a splash of balsamic vinegar. Adjust salt and pepper to your liking.
  • Ladle it into oven-safe bowls. Top with the buttery toasted bread and the grated gruyere cheese. Place the oven-safe bowls on a baking sheet and then place under the broiler for about 5 minutes (or until the cheese gets nice and melted and golden in colour).
  • Garnish with chopped chives and more fresh thyme.