French Onion Soup

With the weather turning colder and the snow starting to blow about, it’s time to whip up a batch of French Onion Soup to warm the soul.
Serves 4-6 as an appetizer or 2 as a meal.

2 Tbsp butter
2 Tbsp oil
1 lb onions – thinly sliced
1 tsp sugar – optional

1 Tbsp flour
3 cups beef stock
1 bottle of ale
2 tsp worcester sauce – optional
1/2 tsp paprika – optional
salt & pepper to taste

baguette – sliced diagonally
1/4-1/2 lb Gruyere – grated.

In a heavy bottomed pot over medium heat melt the butter with oil. Add the onions and sprinkle on the sugar. Sautee the onions slowly until they are soft and deep golden brown.

Add flour and cook stirring frequently for about 3 minutes (until the flour is cooked)

Stir in 1 cup of beef stock until thickened, then add the remaining beek stock and cook over medium for 10 minutes.

Add the beer, Worcester, paprika and salt & pepper to taste. Add a handful of the cheese to the soup and stir in.

Toast baguette slices.

Spoon soup into individual crocks on a cookie sheet. Float baguette toasts on top to cover the soup. Sprinkle cheese evenly over the toasts and soup.
Broil until the cheese is melted and bubbling.



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