French Onion Tomato Soup

Ingredients 

• 3 large yellow onions, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 2 cups beef broth

• 1 tsp dried thyme

• Salt and black pepper, to taste

• 3–4 tbsp heavy cream

• 1 cup shredded Gruyère cheese

• Toasted baguette slices, for serving

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Directions

1. Thinly slice the onions. Add them to a large pot with the butter and olive oil over medium-low heat. Cook for 45–60 minutes, stirring occasionally, until deeply golden and caramelized. Add the Worcestershire sauce during cooking to deepen the flavor and color.

2. Remove the caramelized onions from the pot and set aside.

3. In the same pot, add the tomato paste and cook for 1–2 minutes. Stir in the crushed tomatoes, beef broth, thyme, salt and pepper. Simmer for 10–15 minutes.

4. Using an immersion blender, blend the tomato soup until completely smooth.

5. Return the caramelized onions to the pot and stir to combine. Cook over low heat for a few minutes to allow the flavors to come together.

6. To serve drizzle the heavy cream over the top of the soup and sprinkle with shredded Gruyère.

7. Serve warm with toasted baguette slices for dipping.

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