Favourite French Onion Soup
In my opinion, there is nothing better on a rainy Vancouver day then a toasty warm bowl of french onion soup. The melty cheese, the toasty bread and the savoury onions just warm the soul.
-4 Large Sweet Onions thinly sliced -1 Cup dry white wine
-1TBS butter -1TBS Olive Oil
-4 Cups low sodium Chicken Stock – Sea Salt and Pepper
-Fresh Thyme – Crusty bread
-1/2 cup Cheese (Swiss, Emmental or Beaufort)
-1TBS lemon Zest -1TBS fresh Parsley
Melt butter and olive oil in large pot. Add thinly sliced onions and cook on medium high until the onions are clear. Add chicken stock, wine and thyme and cook on medium for 30 minutes. Add sea salt and pepper to taste and reduce to simmer for 15 minutes. While soup is simmering, cut bread into cubes and broil on a baking sheet in the oven for 5 minutes or until browned, flipping once. Ladle soup into oven ready bowl (preferably french onion soup bowls) and leave about an inch or so of room at the top of the bowl. Cover soup evenly with bread and then sprinkle shredded cheese atop the bread. Place bowl in the oven under broil until the cheese is bubbling and golden. Remove from oven and let sit for 5 minutes.
While the soup is sitting, chop parley and lemon zest and combine together to make a gremolata. Sprinkle atop the soup for added flavour (trust me on this one, it gives it an extra taste sensation that is amazing!)
Serve with a large soup spoon and enjoy!