Classic French Onion Soup


| 2/6/2015 12:13:00 PM


Chef ElizabethThe days are getting longer in Georgian Bay but there are plenty of snowy days ahead and this French Onion Soup is a delicious end to a busy day. This 1970s classic, made popular by Julia Child, deserves a comeback. At one point I am sure everybody had a set of onion soup dishes. Outside of the cheese, this is an economic meal.

This can be made in a slow cooker. You can use your food processor to slice the onions. Try and buy Vidalia – they are sweeter. You can make this ahead and refrigerate or freeze the soup. For best results use good quality baguette regular bread will disintegrate into the soup.

Classic French Onion Soup

Chef Elizabeth’s Classic French Onion Soup
Servings: 4 servings | Difficulty: Easy

1/2 stick butter = 1/4 pound
1 tablespoon olive oil
8 cups thinly sliced onions (about 2 1/2 pounds)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 tablespoons all-purpose flour
8 cups beef stock or chicken stock – beef gives a richer flavour, divided and heated
2 sprigs fresh thyme
2 bay leaves
1/4 cup cognac, or other good brandy (this adds flavour but it is optional)
1 cup dry white or red wine or vermouth
8 (1/2-inch) baguette cut into thick slices and toasted or cut into croutons and toasted
3/4 pound coarsely grated Gruyere or Swiss cheese



Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes.



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