French Onion Soup
French Onion Soup is a wintertime favorite for us! Once the weather turns, my husband nearly begs me to make French Onion once a week. This recipe is perfect with a toasted baguette and melted provolone or swiss. But if you want to experience some serious umami, try this unconventional twist; tuna.
Tuna? You bet! Add a dollop of white albacore tuna salad on top of that toasted baguette and finish with a spoonful of soup. Trust me on this one!
- 2 Extra-large Walla Walla Sweet Onions, thinly sliced
- 2 Tablespoons of Olive oil
- 2 Tablespoons of Grass Fed Butter
- 1 Tablespoon of sugar
- 3 Tablespoons of flour
- 1 teaspoon of Kosher salt
- 4 cups of organic low-sodium vegetable broth
- 1/2 cup of dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 large sourdough or french baguette
- Sliced provolone or swiss cheese
- 5 oz. can of White Albacore Tuna in water, drained
- 2-3 Tablespoons of full-fat mayonnaise
- 1 Tablespoon of course ground Dijon Mustard
- 2 Tablespoons of dill relish
- 1/4 teaspoon of Kosher Salt
- 1/2 teaspoon of fresh ground black pepper
Using a large skillet or crockpot with a saute' setting, heat oil and butter over medium-high heat. Add onions, cover and saute' until soft and translucent.
Next add sugar and salt, then cook uncovered for 5 minutes. Add flour and cook for 2 more minutes -onions will be doughy.
If using a skillet, transfer onions to a crockpot and turn on low. Add vegetable broth and wine, and cook on low for 4-6 hours.
Time to make the tuna! Mix all tuna ingredients together in a medium bowl. Cover and place in refrigerator until just before serving.
5 minutes before dining, turn oven to broil. Cut baguette in half and top with slices of cheese. Broil 2-3 minutes or until cheese is bubbly and browned. Remove from oven to cool 1 minute. Top with dollops of tuna and serve with the soup. Enjoy by spooning the soup over each bite of tuna-covered bread. Delish!