This recipe is taken from the 2009 Milk Calendar. Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavour.
- Prep: 15 min
- Cooking: 1 h
- 2 tbsp (30 mL) butter
- 4 onions halved and thinly sliced crosswise
- 1/2 tsp (2 mL) dried thyme
- Salt and pepper to taste
- 2 garlic cloves minced
- 1/4 cup (60 mL) dry sherry or red wine
- 4 cups (1 L) reduced-sodium beef stock
- 1 cup (250 mL) water
- 1 cup (250 mL) 35 % cream
- 4 to 6 -1/2-inch (1 cm) thick slices baguette
- 1/4 cup (60 mL) crumbled Canadian blue cheese softened
In a pot, melt butter over medium heat; add onions, thyme and 1/4 tsp (1 mL) each salt and pepper and sauté for 2 min or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 min or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 min or until caramelized.
Increase heat to medium-high; add garlic and sauté for 1 min. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 min or until flavours are blended.
Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls. Float one crouton in each bowl and broil for about 2 min or until cheese is melted. Serve immediately.
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Top 5 Nutrients
|Calcium:||8 % / 91 mg|
|Vitamin A:||20 %|
|Vitamin B12:||12 %|