Name: Partake French Onion Soup
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 2 litres
Cuisine: French
Ingredients: 2 kilogram onions, peeled & thinly sliced; 2 tbsp olive oil; 1 tbsp (15 mL) garlic; 4 litre vegetable stock (or your favourite beef stock); 2 bay leaves; 1 tbsp (30 mL) Herb de Provence; salt and pepper to taste; 2 cups (500 mL) red wine; 1 bunch parsley; 2 tbsp (30 mL) garlic; 2 tbsp (30 mL) fresh herbs; 1 lb(s) (454 g) salted butter; salt, to taste; 1 baguette, sliced; Parsley butter, reserved; Onion soup, pre-cooked; 2 - 3 ounce grated Swiss cheese per person; 1 tbsp (15 mL) chives, finely sliced

Prep Time

15 min

Cook Time

1h 25 min

Yields

2 litres

Mais oui, this French onion soup is jam-packed with flavour and tasty goodness. C’est merveilleux!

ingredients

Onion Soup

kilogram onions, peeled & thinly sliced

tbsp olive oil

tbsp (15 mL) garlic

litre vegetable stock (or your favourite beef stock)

bay leaves

tbsp (30 mL) Herb de Provence

salt and pepper to taste

cups (500 mL) red wine

Parsley Butter

bunch parsley

tbsp (30 mL) garlic

tbsp (30 mL) fresh herbs

lb(s) (454 g) salted butter

salt, to taste

Soup Assembly & Garnish

baguette, sliced

Parsley butter, reserved

Onion soup, pre-cooked

- 3 ounce grated Swiss cheese per person

tbsp (15 mL) chives, finely sliced

Ingredient Substitution Guide

directions

Notes

This soup is always better the next day, and you can freeze the remaining soup.

Step 1

In a large heavy pot, slowly sweat the onions with salt and oil over low heat.

Step 2

Stir constantly until the onions start to caramelize or turn brown. This step is important to bring out the flavour of the onion. Be patient as this should take roughly 40 minutes. When onions are completely caramelized, and appear transparent, deglaze the pot with a splash of red wine.

Step 3

Add the garlic, vegetable stock, bay leaves, Herb de Provence and balance of the red wine.

Step 4

Allow all the flavours to simmer together on low heat for 30 minutes. Add salt, pepper and season to taste.

Step 5

Combine all ingredients and whip together. Salt and pepper to taste. Reserve for soup assembly.

Step 6

Slice baguette to crostini size. Brush finished parsley butter onto the crostini-sized baguette pieces.

Step 7

Bake the baguette slices in the oven for 3 to 4 minutes or until golden brown and crisp.

Step 8

Ladle the finished soup into an oven-safe soup bowl. Leave enough room to top with cheese and crostini.

Step 9

Top the soup with the toasted crostini and Swiss cheese. Gratin in the oven on high heat until cheese appears golden brown, roughly 8 minutes.

Step 10

Carefully remove bowl from oven and garnish the soup with chives and serve.

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Partake French Onion Soup