French onion soup is probably the only soup I actually crave on a regular basis. It’s thick, chunky and decadent all in one. The bread and cheese add just enough bulk to make it a comfort food and while it is overall a light dish, it can stretch to main dish status. This recipe simplifies the process and keeps it as healthy as possible. Enjoy!
French Onion Soup
Cook Time: 30-40 minutes
- 5 onions, sliced
- 2 cups bell mushrooms, sliced
- 2 tbsp butter
- 1/2 tsp salt and pepper, each
- 3 cups water
- 5-6 sprigs fresh thyme
- 1 bay leave
- 4 slices of your favorite bread (don’t use very soft bread)
- 1 cup shredded gruyere cheese (swiss and parmesan work well too)
Cut the 5 onions into 1/4-inch thick slices. No need to separate the rings. With 2 tbsp of unsalted butter, combine the onions and 2 cups of pre-cut bell mushrooms into a large saucepan. Add salt and pepper.
Tie together 5-6 sprigs of fresh thyme put into pot with onions and mushrooms along with 1 bay leaf. Add 3 cups water and bring mixture to a simmer for the next 30-40 minutes, or until the mixture has been reduced and the onions and mushrooms are fully cooked through.
Meanwhile, toast your favorite bread until nearly brown. Cut toasted bread into small pieces. Cutting the bread makes the soup a bit easier to dig into and get bite-sized spoonfuls.
Scoop the cooked soup into a ceramic bowl, draining off excess liquid. You want the mixture to retain some liquid, but not too much. Top the soup with toasted bread cubes and then shredded or slices of gruyere, parmesan or swiss cheese. Broil on high until the cheese has melted and begun to brown.
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