Onion Soup for Four

Part One:

  • 3 Tablespoons butter
  • 3 Tablespoons canola oil
  • 5 large onions, peeled and sliced thinly
  • Splash of water
  • Salt
  1. Place 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 the onions, stirring frequently;  I like to get a book and set a timer for every ten minutes or so to remind me to stir them.  This will take about one hour in total.  This part of the recipe is crucial!

Part Two:

  • 1/2 cup brandy
  • a few pinches of dried thyme or a few sprigs of fresh thyme
  • 6 cups excellent chicken broth (use home made, or organic chicken broth from a carton – the kind that you do not dilute)
  • Salt and pepper to taste
  • excellent bread, cut into slices about 1.5cm thick, toasted, and cut to fit into your four bowls
  • 2 cups Gruyère or Emmenthal cheese, grated (Swiss cheese will do in a pinch)


  1. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
  2. Season with salt and pepper and let simmer for 15 minutes. Taste the soup and adjust the seasonings.
  3. Preheat your oven’s broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
  4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
  5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.
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1 Comment

Filed under food, Soups, Vegetarian (lacto/ovo)

One response to “Onion Soup for Four

  1. limeandlemon

    This sure sounds delicious .. Laila .. http://limeandlemon.wordpress.com

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