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)
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.
This soup is such an easy one to make and the end is such a success!
Thank you Michelle
Thank you so much Martine so glad you enjoyed it!