Onion soup is one of our favourites so Nick made some last week. He uses mild Spanish onions, giving it a gentle smooth flavour. This recipe makes 8 servings. We usually have it the day he makes it and then divide the rest into freezer bags for later. It freezes beautifully. To use from the freezer, thaw out a package, gently heat in a saucepan and proceed to top and broil as per the recipe.
Homemade Onion Soup
Ingredients
- 3 large Spanish Onions, sliced thinly (he uses a mandoline slicer to make quick work of this)
- 2 cloves of garlic, minced
- 6 cups beef or vegetable broth (we use Knorr, which comes in a powder form, to which we add water)
- 1 cup of white wine (optional, but good!)
- 1/2 cup strong coffee (optional, but also good, adding a nice rich colour)
- 2 tablespoons butter
- 1.5 tablespoon flour
- 2 teaspoons of sugar
- 1.5 teaspoons of salt (or to your liking)
- Generous grinding of fresh black pepper
- Toasted crusty bread, 2 pieces per serving
- 1/3 cup Swiss Cheese per serving
Instructions
Saute the onions and garlic in the butter for 15 minutes, stirring occasionally so they don’t stick. Add the sugar and salt and continue cooking over low heat for 40 minutes more, stirring regularly. Add flour and stir around, cooking for 2 minutes. Stir in stock, wine and coffee and cook together for 30 minutes longer. Thin out with water if it gets too thick. Grind in fresh pepper.
To serve, ladle soup into oven proof bowls. Top with toast and cheese. Place bowls on a cookie sheet and put under the broiler until golden brown. (I’ve mentioned that we use our toaster-oven whenever possible, so as to not waste the electricity required for the big oven. This is one of the dishes that works well in the small oven, if you’re only making two servings)
Leftovers of the soup without the topping can be frozen.
Swiss cheese can be substituted with Mozzarella, Jack, or even Cheddar
Description
French Onion Soup I learned from a Canadian Living recipe
Ingredients part 2
Instructions part 2
Description part 2
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Instructions part 3
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