French Onion Soup


french onion soup


2 tbsp. olive oil

4 large red onions, thinly sliced

¼ tsp. sugar

4 leeks, including tender green parts, thinly sliced

2 cloves garlic, minced

8 cups vegetable stock (mixture of shiitake mushroom, white onion, carrots and celery, boiled for 1 hr. and drain getting only the stock)

½ cup dry white wine

1 bay leaf

¼ tsp. dry thyme, finely chopped or ½ tsp. fresh thyme, finely chopped


Freshly ground pepper

8-1 slices baguette

Shredded cheese


  1. In a large saucepan over low heat, warm olive oil for 30 seconds to retain the freshness taste of olive oil. Add onions, turn heat into medium-low and sauté, stirring occasionally until wilted for 15 minutes.
  2. Add sugar and leeks, continue to stirring frequently until richly colored and caramelized for 15-20 minutes.
  3. Add the minced garlic and sauté for 1 minute.
  4. Add the stock, bay leaf, thyme and wine. Cover partially and simmer for 30 minutes until flavors well blended.
  5. Add salt and freshly ground pepper to taste.
  6. Shred cheese on baguette and warm in a toaster until cheese has melted.
  7. Serve the onion soup with baguette on top.
  8. Makes 4-6 servings

red onions



French onion soup’s success depends on caramelizing the onions and leeks, a technique that takes time and patience. Caramelization occurs when sugar naturally present in the vegetable slowly develop a less purely sweet, more complex flavor through long cooking over medium-low heat and in a non-aluminum saucepan. Adding a sprinkle of sugar encourages the caramelizing process.



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