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–+ servings

Gail's Onion Soup

Gail Pearce Elegant Entertaining
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Soup
Cuisine French
Servings 6

Ingredients
  

  • 4 tablespoons unsalted butter
  • 5-6 sweet onions, thinly sliced
  • 6 cups chicken, turkey, or vegetable broth
  • 1/2 cup vermouth
  • 1 tablespoon Herb de Provence
  • kosher salt and freshly ground black pepper
  • 6 slices multi-grain bread, you can also use the traditional baguette - sliced into ¼-inch pieces
  • 1 cup Gruyère cheese, shredded
  • 1 cup old cheddar cheese or mozzarella cheese, shredded
  • 1 tablespoon Fresh chives, chopped for garnish

Instructions
 

  • In a large skillet, melt the butter over medium heat. Add the onions and sauté until they are tender and beginning to soften for about 10 minutes. Season with salt and pepper. Reduce the heat to low and continue to cook until the onions are golden and caramelized for about 20 minutes.
  • Add the broth, vermouth, herb de Provence. Then cook over low heat for one hour.
  • Season the soup with salt and pepper.
  • Preheat the broiler in your oven. On a parchment-lined cookie sheet place slices of baguette or multigrain bread.
  • Top each slice of bread with a mound of the gruyere and cheddar cheese. Broil for 5 minutes.
  • Ladle the soup into bowls and place a slice of cheese bread on top.
  • Garnish with chives and serve immediately.

Oven Method

  • Preheat the broiler. Ladle the soup into oven-safe bowls and place 2 slices of baguette or one slice of multi-grain bread on top. Mound the two kinds of cheese on top of the bread. Put the bowls on a cookie sheet and place them under the broiler.
  • Broil the soup and cheese toast until the cheese is melted and browned, 3 to 5 minutes. Watch carefully it can burn quickly!
  • Serve immediately, garnished with chives.

Notes

Broth
I like to use turkey or chicken broth in my onion soup because it gives a nice light flavour without being too heavy. This is my favourite way to use up my Turkey broth after Turkey dinner.
Bread
My bread of choice is multi-grain bread because it makes for a nice nutty nutritional twist.
I like to prepare the cheese bread on a parchment lined cookie sheet under the broiler so that the toast gets crispy on the underside.
The traditional way is to place the bread on top of the soup and broil it all together in the oven. I have given instructions for both methods and really - either way is delicious!
Enjoy!
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