French Onion Soup

This soup is a family favorite. Every husband, wife and child leaves their bowls clean. It is a very simple soup made with humble ingredients, but the flavors come together to make one of those soul satisfying dishes. The only tough part is cutting all those onions!  Our soup has a secret ingredient that gives it a sweet, earthy depth of flavor. By adding a beet, not only do you enhance the natural sweetness of the onions, but together with the thyme, oregano, and the rest of the herbs, you give your soup that little something something that takes it from good to great! 
 
French Onion soup
6-8 servings
 
2 tablespoons olive oil
1-tablespoon butter
6 yellow onions, thinly sliced
1-teaspoon salt
1-teaspoon pepper
1 yellow beet, peeled and diced
3 cloves garlic minced
1 tablespoon dried thyme
1 teaspoon fresh rosemary, minced
1 tablespoon fresh oregano, minced (you can use dried if you don’t have)
2 tablespoons balsamic vinegar
1-teaspoon sugar
6 cups beef or vegetable broth
2 cups water
 
For topping
½ baguette, cubed (you want to use a harder bread)
1 to 2 tablespoons olive oil
2 cups Gruyere cheese, grated
½ cup Parmesan cheese grated
 
 
Place butter and olive oil in Dutch oven and add onions.  Saute over medium heat and add salt and pepper. When onions begin to turn translucent, about 5 minutes, add beets, garlic, thyme, rosemary and oregano. Continue to sauté over medium heat for another 10 minutes, stirring occasionally. Add balsamic and sugar, cover, and stir every few minutes. You are looking for the onions to caramelize, turning a medium brown color. This will take about 30 minutes.
 
When onions look soft and caramelized add stock and water. Bring to a boil then turn heat down and simmer for 30 minutes. Check seasoning and adjust salt and pepper.
 
Preheat oven to 400. Toss cubed bread and olive oil and toast on sheet pan until lightly toasted. You don’t want the bread to color, but you do want a crust.

​Divide soup among ovenproof soup bowls. Top each individual soup with a handful of cubed bread and a generous handful of each cheese. Place under broiler until bubbly and beginning to brown. Serve!
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