French Onion Soup

Ingredients for 4 servings

About 2 cups onions, thinly sliced

4 cloves of garlic, thinly sliced

2 tablespoons butter

1/2 cup apple cider vinegar

3 bay leaves

4 sprigs of thyme

5 juniper berries

4 1/4 cups veal stock


8-12 slices of day-old French bread

3 tablespoons oil

1 cup Castello Aged Havarti or Extra Mature Cheddar

French Onion Soup


Peel onions and garlic and cut into thin strips. Melt butter in a frying pan and add onions and garlic. Caramelize onions slowly over low to medium heat. This will take approximately 30 minutes.

Add bay leaves, thyme, juniper berries and apple cider vinegar. Simmer until the vinegar has cooked off. Then add the stock and bring to a boil. Simmer for another 30 minutes. Season to taste with salt and pepper.

Heat oil in a pan, then toast the French bread until golden on both sides.

Pour soup into bowls and press the toasted French bread down into the soup. Top with grated Aged Havarti or Extra Mature Cheddar. Melt the cheese under the broiler in the oven.

Serve immediately.

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