Onion Soup

2018-09-20T19:04:55+00:00 September 20th, 2018|

Easily one of our favourite recipes. This is a hearty soup, with delicious caramelized onions, good french bread, and melted gruyere cheese, it’s got it all! It does take a bit of time to make, but you’ll  be rewarded in the end. You can also freeze the soup before adding the bread and cheese, so make lots of it!

INGREDIENTS

  • 5 -6 cups yellow onions, thinly sliced
  • 1 tablespoon cooking oil
  • 2 tablespoons butter
  • 1⁄2 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 6 cups beef stock
  • 1 cup white wine
  • 1 bay leaf
  • 1⁄2 teaspoon ground sage
  • salt and pepper
  • 12 ounces Gruyere cheese, grated
  • 4 ounces Parmesan cheese, grated
  • 1⁄2 raw yellow onion
  • 2 -3 tablespoons cognac
  • 8 slices French bread (about 1 inch thick)
  • 4 tablespoons olive oil, for drizzling

PREPARATION

  1. Place a heavy bottom stock pot or dutch over medium-low heat. Add 1 tbsp cooking oil, 2 tbsp butter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent. To brown or caramelize the onions turn heat to medium-high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  2. Once caramelized, reduce heat to medium-low and add 3 tbsp flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.
  3. To make the “croutons”, heat oven to 325 degrees F. Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Cook the croutons for 15 minutes in the oven on each side.
  4. Check the soup for seasoning and add salt and pepper if needed and remove the bay leaf. Add the 2-3 tbs cognac.
  5. Place the bread in a single layer on top of the soup. Sprinkle the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter. Place in a 350F-degree oven for about 30 minutes. Turn on broiler and brown cheese well.

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