This classic French Onion soup is easy to make and delicious. The addition of sugar improves the caramelization process and the splash of balsamic vinegar provides a unique flavour.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|French bread, sliced into rounds||12 slices||12 slices|
|Olive oil||15 mL||1 tbsp|
|Granulated sugar||5 mL||1 tsp|
Campbell’s® Beef Consomme, condensed can
|Water||750 mL||3 cups|
|Balsamic vinegar||15 mL||1 tbsp|
|Gruyere cheese, shredded||375 mL||1 1/2 cups|
|1. Preheat oven to 350 degrees F (180 degrees C)
2. Place bread slices on a baking sheet, brush olive oil across both sides of each slice, and bake for 7-10 minutes, or until golden brown
|3. Slice the tops and bottoms off onions. Cut them in half, then slice into thin strips.|
|4. Add olive oil to stockpot, and heat to medium-high.|
|5. Add onions, sugar, and let everything cook for about 30 minutes, stirring occasionally until they begin to caramelize to a deep golden brown colour.|
|6. Add Campbell’s Beef Consomme and water to stockpot. Bring to a boil, then reduce to a simmer, and cook for 10 minutes longer.|
|7. Season to taste with pepper.
8. Turn oven to broil.
9. Ladle 8 oz (250 mL) soup into heat-resistant bowls, and place the bowls on a baking sheet.
10. Place 1-2 slices of bread on top of the soup (depending on size of rounds). Top with shredded Gruyere cheese (about ¼ cup/75 mL per serving)
11. Place under the broiler for 1-3 minutes until the cheese is melted.
12. Serve immediately.