Warming hands and bellies since time inmemorial, I have had an inconsistent love-hate relationship with soups. It has been a few years now that is gone to the love side and I think it will stay there forever.
You see my mother used to feed us the same vegetable soup every day from Monday to Thursday while growing up. Every day, the same thing. Followed by some fish, meat or poultry but the same starter, that is when the hate phase started. It wasn’t until much later that I realised that soups were indeed a whole wide world in themselves and I started being more open minded.
Living in Switzerland for a few years and starting to get into skiing, I got the chance to try this Onion Soup, one of the many Gruyere containing specialities of Valais, and it was love at first sip. It is rich, sweet, sour and salty with those subtle herb flavours from the thyme that made me realise what a great addition to my collection this would be.
So after a trip to the slopes of the Mont Blanc, I trialed it at home and I can say with no doubt that is is an easy one to crack. The key to be honest, is patience. Since I don’t like to use sugar in my recipes unless is absolutely necessary, I stripped my recipe from it and made it for it in time.
The main effect of the sugar in this recipe is to make the onion go dark quickly and facilitate that caramelisation, which to be completely honest, you can achieve but cooking it for 30 minutes instead of 15. Also I find that the longer you cook it the more flavour it will have. My recommendation, this is a real crowd pleaser, so if you have people over, is a great way of impressing them, with a good fresh out of the oven presentation.
If you keep the amount of cheese under control, this is actually a pretty light soup, for an even lighter take, skip the bread or use a rovira type of cracker.
Ingredients (serves 5)
2 tbsp Olive Oil
3 very large onions finely sliced top to bottom
2 sprigs of thymeΒ
2 cloves of garlic, crushed
200ml dry white wine
1 heaped tbsp wholegrain flour
50ml brandy/sherry wine
1 litre vegetable stock
5 thick slices of bread, 100% wholegrain sourdough
5 tbsps grated Gruyere cheese
How to…
In a large frying pan heat up the olive oil, when hot, add the chopped onions, the thyme and the garlic and a pinch of salt. Cook for 20 to 30 minutes over a medium to low heat, until they are cooked and have a dark brown hue, stir often so it doesnβt burn. Add the flour and keep cooking for a couple of minutes before adding the white wine and then let boil until it has reduced by half. Add the brandy or sherry, then add in the stock and let simmer for 10 to 15 minutes to let the flavours mix. Pick out the thyme and then pre heat the grill in the oven. Toast the bread on one side and set aside.
Before serving the soup, taste it for salt and correct if needed. Pour the soup into the bowls, top with a slice of bread and sprinkle with the grated cheese. Grill for about 5 minutes or until the cheese is golden brown.
Serve immediately.
One of my favorite soups. I love your addition of thyme. π
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I saw it in an old recipe and I have to say it makes a big difference!!
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I’ll keep it in mind for next time I’ll be making this tasty soup. Thanks! π
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Pingback: French Onion Soup | homethoughtsfromabroad626
Oh my! This looks incredibly delicious!!!
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Thank you very much! It was π
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OMG, that is all I can say. I am making this one lickety-spit. π
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hehe thanks! I hope you like it π
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I love your version of this classic!
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Hehe I don’t know if I deserve to take the credit.. I have just mixed and matched some ideas π Happy holidays Annika!
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You certainly do need to take credit… it takes effort to write out a recipe! Happy Holidays to you too dear! xo
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I’ll try this recepie after the holidays, now I’m going to completely ignore you (Santa told me, yep, the fat beard guy) and eat chocolate, meat, just indulge myself with whaky food. (wink wink…I’m winking at you)
Merry Christmas!
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Good call… just beware of the fat bearded man the rest of the year hahahaha
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My absolute fav! πΏπ±π
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Yes… comfort food by definition!! π
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Looks great but how can you keep cheese under control lol βΊοΈ
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Hahahaha I try my very best π
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When I was living in Brittany, it was our post party soup ( essential on January 1st π ) Wonderful as always!
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Happy new year Franck! π
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I’ve never made French onion soup, although I eat a lot of it when I go skiing, it’s perfect for keeping your energy levels up in the afternoon.
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yes it is!! A true skiing classic π
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mmm. . . French onion soup is one of my favorites.
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Yummmmm, looking at your photos reminds me that I haven’t had an onion soup in ages! Beautifully composed and photographed … that sourdough with gruyere looks heavenly! Have bookmarked this to make soon.
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You are right, I should make it again soon myself!! π
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I made it !!!! I made the freaking soup with all your ingredients, the people who ate said it was great…. go figure with me, but I think I got this this thing.
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hey! amazing news!!! I am sure you nailed it and i hope it now becomes YOUR french onion soup π
So happy it was positively received! xx
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Sorry for rthe delay, had no internert, and yes I already tried your courses, wiich is good for my me
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No need to apologise! Everyone comes by in their own time, which is always the right time π
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That’s what I hoped my ex girlfriend said
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French Onion Soup is the best !!! Thanks for the inspiration. π
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Thank you for popping by! π
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