Here’s my delicious French onion soup recipe, with my personal touches: mushroom broth and Parmesan cheese, and rye toast instead of the classic baguette.
Ingredients:
- 5–6 large yellow onions
- 50 g butter
- 1 tbsp olive oil
- 100 ml dry white wine (optional)
- 1.5 litres mushroom broth
- A few sprigs of thyme (or 1 tsp dried thyme)
- 1 bay leaf
- Salt and black pepper to taste
- Rye bread – a few slices
- 100–150 g Parmesan cheese, grated
- 1 garlic clove (optional, for rubbing toast)
Instructions:
- Slice the onions into thin half-moons. In a large pot, melt the butter with the olive oil over low heat. Add the onions and cook slowly for 30–40 minutes, stirring often, until they become soft, golden, and sweet. This step develops the deep, rich flavour of the soup—don’t rush it!
- If using wine, pour it in now and let it reduce slightly. Add thyme, bay leaf, salt, and freshly ground black pepper.
- Pour in the hot mushroom broth, bring to a gentle boil, then lower the heat and let simmer for 20–30 minutes. Remove the bay leaf before serving.
- Toast the slices of rye bread until crispy—either in a pan, toaster, or under the grill. You can rub them lightly with a garlic clove for extra flavour. Top with grated Parmesan and melt the cheese under the grill or in the oven for a few minutes.
- Ladle the soup into bowls. Top each bowl with a slice of cheesy rye toast. Optionally, place the bowls under the grill for a minute to achieve that classic bubbling, golden finish.
Tip:
Using mushroom broth adds deep umami flavour and makes the dish perfect for vegetarians. The rye toast with Parmesan gives the soup a rustic, hearty twist that’s perfect for cold days.
