Country Onion Soup

This is the classic “French Onion” soup we know and love. With it’s cheesy, toasty top it’s decadent and delicious on a cold winter’s night. It’s much simpler to make than you might think, yet will be a special treat by all who consume it. I used our wonderful “Candy” onions for this and what flavor, I can’t imagine using any other.

4 tablespoon butter

4 tablespoons extra virgin olive oil

2 pounds onions, thinly sliced

1 teaspoon sea salt

1/2 cup all-pourpose flour

1 quart beef stock (vegetable stock can be used for you vegetarians)

freshly ground black pepper

12-16 baugette slices

olive oil

1 clove garlic

1 cup grated Gruyere cheese


In a large saute pan, melt butter and olive oil together.  Add the onions and salt and saute over low heat for 25 to 3 minutes until the onions are golden brown. Sprinkle with flour, stir constantly.

Heat the stock in a separate saucepan.One ladle at a time, add to the onion mixture and whisk to remove any lumps. Simmer for another 20-30 minutes, partially covered.  Add salt and fresh ground pepper to taste.

Meanwhile, preheat the oven to 325, slice the baguette thinly and place on baking sheet. Bake for 15 minutes, remover and brush with a little olive oil and rub with garlic. Put back in oven for another 15 minutes.  Leave the oven on.

When done, ladle the soup in bowls, place toasted baguettes on top, followed by grated cheese. Place bowls on baking tray and bake 15 minutes, until cheese melts. Next, turn on the broiler and broil 1-2 minutes, just until the tops are golden brown. Enjoy!

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