FRENCH ONION SOUP

French Onion Soup

A COMFORT FOOD CLASSIC

This is an old classic that really hits the spot when it’s cold outside.  I don’t make it often because it’s rich. But, once in a while,  this one is a real treasure to warm you up.  Plus, it’s extra special to me because it’s my dad’s all-time favourite. (Check out the recipe and video demo below) 

 

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5 from 1 vote

FRENCH ONION SOUP

Servings: 4

Ingredients

  • 2 tbsp Avocado Oil
  • 6 Large Sweet Onions Sliced
  • 4 cups Stock Beef, Chicken or Vegetable
  • 1/2 cup Madeira (or white wine)
  • 1/4 pound Gruyere Grated (approx 2 cups)
  • 1/2 Baguette Cliced

Instructions

  • In a large pan with a heavy base, sauté sliced onions VERY slowly on a LOW heat.  The pan will be overflowing initially, but the onions will slowly cook down to a fraction of the volume.  This slow cooking process can take an hour or more.  Stir every 10– 15 minutes until the onions are caramelized and golden.
  • While the onions are cooking, toast the sliced baguette.  Shred the cheese.  Set both aside.
  • Once the onions are golden and completely reduced down, add the Madeira to loosen all the caramelized bits of onion at the bottom of the pan.  That’s where a lot of the flavour is.  Cook off the alcohol on high for a few minutes, then add the stock and heat the soup through.
  • Turn the oven on broil. Ladle the onion soup into oven proof bowls, top with sliced toasted baguette and sprinkle generously with cheese.   Broil for a few minutes (watch carefully because it burns easily).  Once the cheese is melted, remove and serve immediately!
  • Note: Even though I’m a self declared saltoholic, I don’t add salt to this recipe.  The cheese is salty enough.

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