French Onion Soup
With the colder temperatures come cravings for warm comfort food. And what’s better on a freezing day than a generous bowl of French onion soup? Homemade French onion soup, topped with Canadian cheese, of course!
This French onion soup recipe has every aspect perfected: it starts with homemade beef broth made with broth bones and a selection of traditionally French vegetables and herbs. If that sounds complicated, fret not: making the broth is very straightforward, but if you’re short on time, feel free to skip these steps and use store-bought broth instead.
The next steps, however, shouldn’t be missed: from caramelizing the onions to broiling the French onion soup bowls into the perfect cheesy concoctions.
- Cooking: 13 hours
- Beef Stock
- 2 kg (4.4 lb) beef bones
- 1 onion, roughly chopped
- 3 celery stalks, roughly chopped
- 1 leek, roughly chopped
- 1 head of garlic, cut in half
- 5 small carrots, roughly chopped
- 1 bunch of parsley
- 15 ml (1 tbsp) black peppercorn
- 30 ml (2 tbsp) of Canadian butter
- 30 ml (2 tbsp) of olive oil
- 30 ml (2 tbsp) tomato paste
- 250 ml (1 cup) red wine
- 2 L (8 cups) water
- Onion Soup
- 6-7 mixed onions, sliced
- 115 g (1/2 cup) Canadian butter
- 30 ml (2 tbsp) olive oil
- 3 sprigs of thyme
- 2 l (8 cups) beef stock
- Salt and pepper, to taste
- 500 g (1.1 lb) mixed Canadian cheeses (mix of young cheddar, old cheddar and semi-firm surface ripened cheese)
- Freshly cracked black pepper
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.LEARN MORE
Place the beef bones flat on a baking tray and roast in a pre-heated oven at 450ºF (230 ºC) for 30 mins or until nice and golden.
Add the butter and the olive oil to a large hot pot on high heat. Add the vegetables and cook for 5 mins or until nicely colored.
Add tomato paste, cookout for 2 minutes. Deglaze with red wine and reduce from half. Add the roasted bones to the pot and cover with water.
Bring to a simmer, skim impurities, add the parsley and black peppercorns.
Simmer for 12 hours. Strain the stock and allow to cool down completely. Remove the fat and reserve.
Add the butter and the olive oil to a large hot pot on medium heat, add the sliced onions. Season heavily with salt and pepper. Cover and cook on medium low-heat for at least 20 mins or until lightly caramelized. Keep your eyes on the prize: stir every 5 mins.
Cover with stock, bring to a simmer and add the thyme. Simmer for 25-30 mins.
Transfer into an onion soup bowl, add the croutons, cheese and broil until nice and golden. Finish with a generous crack of black pepper. ENJOY!
For more inspiration by Laurent Dagenais, visit his Instagram profile @Laurent.dagenais