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Main Dish

French Onion Soup with Sea Salt, Pepper and Rosemary Crumble


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Ingredients

45 ml (3 tablespoons) butter or olive oil

1.5 L (6 cups) yellow onions, cut in half and finely chopped (about 6 large onions)

15 ml (1 tablespoon) honey or white sugar

10 ml (2 teaspoons) Worcestershire sauce

2 cloves of garlic, finely chopped

5 ml (1 teaspoon) dried thyme

45 ml (3 tablespoons) all-purpose flour

1 330-ml bottle of beer (ideally, a beer that’s not too bitter)

1 900-ml container vegetable or beef broth

Salt and pepper to taste

 

Topping:

Crouton (toasted bread)

Firm cheese, grated

Patience Fruit & Co Sea Salt and Pepper Active Blend, roughly chopped

Rosemary

Preparation time 40 minutes
Cooking time 30 minutes Portions 8 servings

There’s nothing like a steaming bowl of onion soup for warming you up on a cold winter day! The secret to making the best onion soup is to caramelize the onions very slowly. The longer it takes, the better they’ll taste.

We like to serve our soup topped with a sea salt, pepper and rosemary crumble. The topping adds a bit of crunch and provides the energy you need after a day on the ski slopes.

Ingredients

45 ml (3 tablespoons) butter or olive oil

1.5 L (6 cups) yellow onions, cut in half and finely chopped (about 6 large onions)

15 ml (1 tablespoon) honey or white sugar

10 ml (2 teaspoons) Worcestershire sauce

2 cloves of garlic, finely chopped

5 ml (1 teaspoon) dried thyme

45 ml (3 tablespoons) all-purpose flour

1 330-ml bottle of beer (ideally, a beer that’s not too bitter)

1 900-ml container vegetable or beef broth

Salt and pepper to taste

 

Topping:

Crouton (toasted bread)

Firm cheese, grated

Patience Fruit & Co Sea Salt and Pepper Active Blend, roughly chopped

Rosemary

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Steps

  1. Melt butter over low heat in a large pan. Add onions and cook for 20 to 30 minutes, stirring regularly, until caramelized.

  2. Add honey, garlic, Worcestershire sauce and thyme, then mix well. Add flour and mix again, stirring up the bits from the bottom of the pan. Add beer and deglaze the pan. Add broth and simmer for 20 minutes. Taste and adjust seasonings if needed.

  3. Preheat broiler.

  4. Pour soup into 4 ovenproof bowls and top with croutons and cheese. Broil for 2 or 3 minutes until cheese is golden brown.

  5. Sprinkle Active Blend over each bowl of soup and garnish with rosemary.

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