This is a post that I have been meaning to write for awhile, in fact, I have a big back log of posts in my head right now! However, graduate school applications have taken priority these last few weeks, but I am determined to catch up. January was an amazing month in Squamish. We had barely any rain all month and clear sunny skies. The view from my office makes me feel alive each morning with the majestic, snow capped mountains. With the clear skies, came some cold temperatures, especially for this fair weather girl! So my cravings immediately turned to soothing, warming soups. This recipe was created on one of those cold January nights and I hope you can make it one night soon to warm the heart!
- 3 tablespoons butter
- 3 tablespoons oil
- 5 large onions, peeled and sliced thinly into half moons
- Splash of water
- 4 cloves of garlic
- 1 tablespoon of Dijon mustard
- 1/2 cup dry red wine
- 3 sprigs fresh thyme
- 3 teaspoons of rosemary
- 6 cups beef organic broth
- Salt and pepper
- Loaf of french bread, cut into thick slices
- 1 cup gruyere cheese, grated (You can also use Swiss)
1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This usually takes about an hour, but be patient! This last time it took 2 hours to get that perfect caramelized color.
4. When the onions are a deep golden colour and have shrunk dramatically, add the garlic, mustard, wine, thyme, rosemary and broth and let simmer for 20 minutes.
5. Preheat your oven’s broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
6. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
7. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.