French Onion Soup
- By: Michelle Morrison
5 pounds (2.5 kg) yellow onions, peeled, thinly sliced or diced
1/3 cup (75 mL) melted butter
2 quarts (2 L) beef stock, or 1/3 cup (75 mL) of beef bouillon powder dissolved in 2 quarts (2 L) water
1 tablespoon (15 mL) chopped fresh tarragon
Salt and pepper to taste
1 cup (250 mL) red wine
Garnish: toasted multigrain bread slices, each topped with 2 to 3 slices of Brie cheese or generous helpings of shredded mozzarella cheese
In a large saucepan over low heat, sauté onions in butter. (You are caramelizing the onions, so keep heat low to prevent burning.) When onions are clear and lightly brown, add 1 cup (250 mL) beef stock and cook, stirring for a few seconds. Gradually add remaining beef stock, stirring until onions are submerged in stock.
Bring to a boil, reduce heat and simmer for 20 minutes, reducing liquid and enhancing flavour. Add tarragon; season with salt and pepper to taste. Stir in red wine and heat for 10 minutes. Ladle into warm French onion soup bowls that can stand the heat of the broiler. Place bowls on a baking sheet; top each bowl with toasted bread and a generous sprinkling of cheese. Run under a heated broiler until cheese is melted and lightly browned. Makes 4 to 5 servings.