Thyme for you French Onion Soup

SERVINGS: 4 • TOTAL TIME: 55 mins

This recipe delivers a rich, deeply flavoured broth with classic caramelized onions, a hint of thyme, and a satisfying brandy finish.

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Ingredients

• Soup Base

  • 2 tbsps butter

  • 2 tbsps olive oil

  • 3 cups yellow onion, finely sliced

  • 1 tsp sugar

  • 1 tsp butter

  • 1 tbsp all-purpose flour

  • 1 cup beef stock (cold)

  • 4 sprigs fresh thyme, placed in a tea ball or tied with kitchen twine

  • 4 cups beef stock (additional)

• Finishing Ingredients

  • 1/2 cup yellow onion, finely diced

  • 2 tbsp brandy

  • 1/2 cup Gruyère cheese, shredded

  • 2 bowl widths of baguette, halved (about four 1” thick slices)

  • 4 small sprigs fresh thyme, for garnish

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Instructions

1. Caramelize the Onions: In a large pot or Dutch oven, melt the 2 tbsps of butter and 2 tbsps of olive oil over MED-LOW heat. Add the 3 cups of finely sliced yellow onion and the 1 tsp of sugar. Cook slowly, stirring occasionally, for 30–40 mins until the onions are deeply caramelized and dark brown. They should be very soft and reduced in volume.
   

2. Make the Roux: Once the onions are caramelized, add the additional 1 tbsp of butter and melt it. Sprinkle the 1 tbsp of flour over the onions and stir well for about 2 mins to cook out the raw flour taste.
   

3. Deglaze and Simmer: Pour in the 1 cold cup of beef stock and scrape up any brown bits from the bottom of the pot. Add the remaining 4 cups of beef stock and the tea ball with the thyme sprigs. Bring the soup to a simmer.
   

4. Strain and Finish: Let the soup simmer gently for about 30 mins to allow the flavours to meld. Remove the pot from the heat, take out the thyme sprigs, and strain the soup into a clean pot or bowl, discarding the caramelized onions.
   

5. Add Final Aromatics: Return the strained broth to the heat. Stir in the 1/2 cup of finely diced yellow onion and the 2 tbsps of brandy. Continue to cook and simmer the soup for another 15 mins.

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Serve

Preheat your broiler: Pour the hot soup into oven-safe bowls. Place a baguette slice on top of the soup and sprinkle generously with the Gruyère cheese. Place the bowls on a baking sheet and broil for 1–2 mins, or until the cheese is melted, bubbly, and golden brown.

Garnish each bowl with a small sprig of fresh thyme before serving immediately.
Enjoy! 🥣