French Onion Soup

We make this French Onion soup with a rich mushroom broth to accommodate the vegetarians in our life. It is still exceptionally rich, comforting, and decadent.

French onion soup recipe

Serves 4

Ingredients:

  • 8 cups (approximately) of Lush Mushroom Broth (our preference), or your stock or broth of choice.

  • 4 large yellow onions or 8 or so medium/small sized, peeled and thinly sliced

  • Olive Oil

  • 2 tablespoons unsalted butter

  • 1 tablespoon all-purpose flour (gluten-free flour works)

  • 1 cup dry white wine

  • Cognac or other brandy (optional)

  • Country bread/sourdough, sliced

  • 1 cup or so grated Gruyère cheese or similar

Instructions:

  1. In a big, sturdy Dutch oven or pot, heat the butter and a splash of olive oil until melted, then add onions and sprinkle them with a little salt. Cook them over low heat, stirring occasionally, until they have reached a dark caramel color - you may need up to an hour, possibly a bit more. The key is to get them meltingly tender and gradually brown them, but not too fast or they will taste bitter and may burn. Check often and adjust heat as needed.

  2. Once the color is right, sprinkle flour over them and stir it into the onions. Cook for a couple of minutes and then pour in the wine and a small splash of brandy, if using. Raise heat and allow the alcohol to cook down, stirring to loosen any browned bits on the bottom. Cook for about 5 minutes until the liquid is reduced, then pour in broth or stock and a big pinch of salt, and simmer this for around a half hour. Taste the soup for seasoning, adding salt and pepper as needed. Always salt more than you think you need to, and trust your taste buds to know when the flavor is right!

  3. Preheat the broiler in your oven and get out your preferred bowls (we like our traditional soup terrines, above, aka Voldemort face bowls). Cut your bread slices so they fit neatly into the top of the bowl, covering as much surface as possible. It’s fine to piece together multiple smaller croutons, too. Put your bread pieces on a tray and toast them lightly under the broiler for a few minutes on both sides - watch them carefully!

  4. Now, assemble your soup. Put the bowls onto a tray and ladle broth and plenty of onions into the bowls, with a small amount of space left at the rim. Top with bread slices and then plenty of grated cheese, and place under the broiler. Allow to toast until the cheese is bubbling and begins to brown. Serve hot!