My mom was famous for her french onion soup! She always served bubbling hot, direct from the oven. It's great for a cold winter day and she always told us that the onion and garlic would chase the flu away.  I love to use vegetable stock so that the dish works for vegetarian guests!


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Serves 4

You will need:

3 tablespoons butter

4 large yellow onions, thinly sliced

6 garlic cloves, thinly sliced

1 teaspoon sugar

1 bay leaf

8 cups Progresso Vegetable Cooking Stock

Salt and pepper

4-8 slices of day-old white country style bread, cut into large cubes

2 cups grated Gruyère cheese

  1. Melt butter in a large saucepan and add onion, garlic and sugar and sauté over medium heat until onions become soft and golden.
  2. Add bay leaf and stock and let the soup simmer for 20-30 minutes.
  3. Season with salt and pepper to taste.
  4. Pour soup into individual bowls; place bread on top and sprinkle with Gruyère.
  5. Place under broiler until melted.
  6. Serve while hot with a sprinkle of black pepper.

TIP:

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My mom was famous for her french onion soup! She always served bubbling hot, direct from the oven.
Photography by Paul "Sweet Paul" Lowe

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