Classic French onion soup made easy, topped with English Muffins and gooey gruyere.


  • 6 C. Thinly Sliced Yellow Onions
  • Salt and pepper, to taste
  • 2 Tbsp. Butter
  • 2 Tbsp. Red Wine Vinegar
  • ¼ C. Water
  • 3 C. Chicken Broth
  • 2 Sprigs Thyme
  • 1 Bay Leaf
  • 2 Canyon Bakehouse Honey Whole Grain Muffins, halved
  • 3 oz. Gruyère cheese, sliced


  1. Place the sliced onions in a large glass bowl. Season with salt and pepper to taste before cooking in the microwave for 10 minutes, until they begin to soften.
  2. Melt the butter in the bottom of a 3 qt. stock pot over medium heat. Add the onions and cook until golden, stirring intermittently.
  3. In a liquid measuring cup, combine red wine vinegar and water. Stirring to lift any browned bits, pour the mixture into the pot.
  4. Cook the onion mixture for two more minutes before adding the broth, thyme and bay leaf.
  5. Bring to a simmer and reduce the heat to medium low.
  6. Season the soup with salt and pepper, to taste. Cover and cook for 15-20 minutes.
  7. Meanwhile, sprinkle the English muffin halves with gruyere cheese and fresh thyme leaves, if desired. Place under the broiler until the cheese is melted and the edges are browned, about 2 minutes.
  8. To serve, ladle the soup into bowls and top with toasted English Muffin Halves.

Difficulty: Easy
Prep: 15 min
Cook: 25 min
Servings: 4