French Onion Soup
Author: Aimee
Prep time: 6 mins
Cook time: 1 hour
Total time: 1 hour 6 mins
  • 3 Tablespoons olive oil
  • 3.5 lbs sweet onions such as Vidalia, thinly sliced, about four large
  • 2 garlic cloves
  • 2 Tablespoons maple syrup
  • 2 cups chicken or turkey stock (I had Thanksgiving leftovers)
  • 3 cups water
  • 2 tsp fresh thyme leaves
  • 1 small sprig rosemary
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8 slices whole wheat baguette, toasted and buttered
  • 2 cups shredded aged Canadian cheddar, such as Perron (or your favorite melting cheese)
  1. Heat oil in a heavy bottomed pot set over medium-high heat. Add onions and cook, stirring frequently, for about 10 minutes or until they have completely wilted and start to caramelize.
  2. Reduce heat to medium-low, and cook onions slowly, stirring occasionally for another 20 minutes.
  3. Add garlic to the onions and cook for a minute or so. Stir in maple syrup. Add the broth, water, thyme and rosemary; bring soup to a boil.
  4. Reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.
To serve:
  1. Preheat top broiler in the oven.
  2. Divide soup between 6 large or 8 smaller ovenproof bowls or ramekins. Top with toasted baguette slices and cover generously with cheese.
  3. Broil for 2 to 3 minutes or until cheese melts and lightly browns. Garnish with a sprig of fresh thyme and serve.
Recipe by Simple Bites at