Warm, cozy, and flavourful, this French onion soup is made with rich beef stock and topped with melted swiss cheese. This timeless dish is easy to make in the comfort of your home and will warm the soul for days.
- 1/2 cup butter
- 5 litres of beef stock or consommé
- 2 large white onions, peeled and cut into quarters
- 1 large red onion, peeled and cut into quarters
- 1 medium Spanish onion, peeled and cut into quarters
- 1 green onion chopped
- 2 shallots minced
- 2 Tbsp minced garlic
- 3 oz California white wine
- 2 oz dark rum
- 1 bay leaf
- 1 tbsp chopped fresh thyme
- 1 tbsp salt
- 2 tsp pepper
- 4 sliced of toasted baguette or crusty bread to place on top of soup
- 4 large slices of provolone cheese to place on top of bread
- 4 large slices of Swiss cheese to place on top of provolone
In a large pot melt the butter. Add all onions except the greens from the green onions. (Save to use as a garnish on top).
Cook the onions, shallots, and garlic on med-high heat until soft and transparent – approx. 5 to 8 minutes Then cook for a little longer until the mixture begins to stick to the bottom of the pot.
Add wine and rum to deglaze the pot bottom pulling all the goodness from the bottom.
Add beef stock or consommé, bay leaf, chopped thyme, salt, and pepper to the pot and bring to a low simmer. Reduce heat to low and cook for approximately 30 minutes.
Turn on the broiler in the oven on and set to 200 For 94
Using a ladle portion soup into the oven-safe bowls making sure to portion onions in every bowl.
Place toasted bread on top of the soup and layer the cheese with the Swiss on top.
Place the bowls on a baking tray and place them into the oven. Bake for about 2 to 4 minutes or until cheese is melted and slightly browned.
Remove and place on serving plate. Sprinkle top with green onions and serve.