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Recipe Of The Week; French Onion Soup


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This French Onion Soup recipe is as good as it gets.  It never fails to please.


4 tablespoons butter            

1 sprigs of fresh thyme leaves

1 teaspoon salt

1 bay leaf

2 large red onions thinly sliced

1 tablespoon balsamic vinegar

2 large sweet onions, thinly sliced

salt and freshly ground black pepper to taste

1 (48 fluid ounce) can of chicken broth

4 thick slices French or Italian bread

1 (14 ounce) can of beef broth

8 slices Gruyere or Swiss slices, room temperature

½ cup red wine

½ cup shredded asiago or mozzarella cheese, room temperature

1 tablespoon worcestershire sauce  

4 pinches paprika

2 sprigs fresh parsley


  1. Melt butter in a large pot over medium-high heat.  Stir in the salt, red onions and sweet onions cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy
  2. Mix chicken broth, beef broth and Worcestershire sauce into pot.  Bundle the parsley, thyme, and bay leaf with twine and place in pot.  Simmer over medium heat for 20 minutes, season with salt and pepper.  Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler.  Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toaster on both sides.  Remove from heat; do not turn over.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.  Fill each bowl 2/3 full with hot soup.  Top each bowl with 1silce toasted bread, 2 slices gruyere cheese and ¼ of asiago or mozzarella cheese.  Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes or until bubbly and golden brown.  As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.  Serve immediately!

We hope you enjoy this as much as we do.  It another family favorite.