French-Style Onion Soup with a Hint of Tomato
From: Maxou, LaSalle, Quebec, Canada
Comments: The tomato paste makes all the difference!
If desired, pour 250 mL [1 cup] dry white wine into soup, along with beef broth.
Servings: 6
IngredientsPreparation
  • 4 tablespoons [60 g] butter
  • 2 tablespoons [30 mL] vegetable oil
  • 2 1/2 pounds [1.5 kg] onions, finely minced
  • 1 tablespoon [8.75 g] flour
  • 1 tablespoon [15 mL] tomato paste
  • 5 cups [1.25 L] beef broth
  • 1 teaspoon [5 mL] salt
  • 1 pinch thyme
  • Crusty bread slices, toasted
  • 1 garlic clove, halved
  • 1 1/2 cups [340 g] freshly grated Gruyere cheese
  • Paprika
  • Heat together butter and vegetable oil.
  • Add and cook minced onions gently for 20 minutes, stirring occasionally, until golden.
  • Using a wooden spoon, stir flour and tomato paste until well blended.
  • Pour in beef broth, season with salt and thyme and simmer for 30 to 35 minutes, over medium heat.
  • Preheat oven broiler.
  • Toast crusty bread slices onto a cookie sheet turning once, under preheated oven broiler.
  • Rub toasted bread slices with garlic clove halves.
  • Fill warm individual soup bowls with soup.
  • Top each bowl with a garlic rubbed slice of toast.
  • Top generously with grated Gruyere cheese.
  • Sprinkle with paprika.
  • Broil for 2 to 3 minutes before serving.