Though French Onion Soup is traditionally made with beef stock, the vegetable stock in this recipe really lets the flavor of thyme shine through.
Serves 4.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 2 1/2 pounds onions (about 4 - 5 large), peeled, trimmed and sliced lengthwise
- 4 large garlic cloves, peeled and finely chopped
- 6 cups vegetable stock
- 1/2 teaspoon thyme
- 1/2 teaspoon balsamic vinegar
- Freshly ground black pepper and sea salt to taste
- 4 thick slices sourdough bread or baguette
- 2/3 cup shredded Gruyere or Swiss cheese
Preparation:
Place butter and olive oil in a large stock pot. Warm over medium heat, stirring until the butter melts.
Add the onions and saute until they are well coated with the butter and oil mixture. Cook for about 20 minutes, until the onions become soft and brown, stirring frequently. (The browner the onions become, the more often you will need to stir them, in order to prevent burning.)
Add the garlic, and saute for 5 more minutes, until the garlic begins to soften and the onions are uniformly caramelized.
Add the vegetable stock, thyme, and balsamic vinegar. Raise the heat and bring the soup to a boil. Lower the heat, and simmer the soup, uncovered, for 20 minutes. Season to taste with black pepper and sea salt, and continue to simmer for 5 minutes more.
If you have broiler-proof crocks: Preheat the broiler. Ladle the soup into crocks, top the bread slices and cheese, and broil until the cheese is melted and bubbly.
If you DO NOT have broiler-proof crocks: Preheat the oven to 450° F. Place bread on a baking sheet and top with cheese. Bake until the bread is toasty and the cheese is melted and bubbly. Ladle soup into bowls and float a cheese toast on each.
Bon Appetit!