French Onion Soup
I make this French Onion Soup for my wife. Her mother is French Canadian and it is a family favorite recipe she grew up eating. French onion soup is equally good made with marsala, madeira, or sherry wine.
- 2 onions, thinly sliced
- 30 ml (2 tablespoons) vegetable oil
- Salt, as needed
- 30 ml (2 tablespoons) marsala, madeira, or sherry wine
- 1.4 liters (6 cups) beef stock
- 237 ml (1 cup) dry white wine
- 1 sprig thyme
- 15 ml (1 tablespoon) Worcestershire sauce
- Baguette toasts
- Swiss cheese, as needed
- Place a large wide saucepan (about 6 quarts) over medium heat. Add the oil, onions, and a pinch of salt. Cook, stirring frequently until they are dark tan, about 20 minutes.
2. Add the wine of choice, and stir, scraping the bottom of the pan. Continue cooking until the onions are a mahogany color. This should take at least thirty minutes or else your heat is too high.
3. Add the beef stock, white wine, thyme, and Worcestershire sauce. Adjust salt as needed.
4. Place each serving of soup in an heatproof bowl and top with a baguette toast and Swiss cheese as desired. Broil to melt the cheese. Serve hot.