Nothing beats a steaming bowl of French Onion Soup on a cool, autumn day. Make a batch of cheesy baguette toasts to dip in it, and you have a simple, quick and delicious dinner ready in 30 minutes.

Ingredients: *Serves 6

  • 3 red onions
  • 3 leeks
  • 3 carrots
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. cornstarch
  • 3 tsp. dried thyme
  • Salt and pepper to taste
  • 3 cups beef stock
  • 3 cups chicken stock
  • 2 Tbsp. Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • One baguette loaf
  • 2 cups shredded Gruyere or Swiss cheese


  1. Cut onions into thin strips. Cut leeks into rings and wash thoroughly. Cut ends off carrots and chop in half.
  2. Heat oil in large pot. Add onions, leeks and carrots, and sauté over medium heat until fairly soft.
  3. Add butter and melt. Sprinkle with cornstarch and stir until dissolved.
  4. Add thyme, salt and pepper.
  5. Add stock slowly, while stirring, and add Worcestershire and vinegar.
  6. Simmer 10 minutes or so. Adjust seasonings.
  7. While soup simmers, cut baguette into rounds and place on cookie sheet.
  8. Add cheese to rounds, place under broiler and broil until cheese is melted.
  9. Before serving, remove carrots. (Carrots can be discarded or used in another recipe.)
  10. Serve in soup bowls with cheesy bread on top.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.