French Onion Soup

BY AURÉLIE PTITO
French onion soup

For me, the first snowfall means one thing and one thing only: the time for guilt-free indulgence has arrived! One of winter’s perks is all the delicious, decadent comfort food we can all enjoy. Everyone has their favourite dish, and mine is rich and flavourful French onion soup.  So curl up on the couch, preferably in front of a fireplace, and enjoy a bowl of cheesy, piping hot onion soup.

Yield: 6 portions

Ingredients
100 g lardons
2 lbs onions, thinly sliced
1 tbsp. herbes de Provence
4 cups good quality lamb, beef or veal stock*
2 cups water
1 tbsp. butter
1 tbsp. olive oil
Salt and pepper to taste
250 g of Comté, grated
Baguette, sliced

*Available from your local butcher (Boucherie Champfleuri, 1577 Mont-Royal East)

Method

  1. Heat the butter and olive oil in a pot. Add the sliced onions, lardons, herbes de Provence, salt and pepper, and caramelize on medium heat, about one hour. Be sure to stir frequently to pick up all the browned bits at the bottom of the pan.
  2. Once the onions are nicely browned, add the stock and the water and let simmer for about 15 minutes.
  3. Place a few slices of baguette in ovenproof bowls and fill with onion soup. Add grated Comté on top and broil in the oven until the cheese is golden and bubbling.
  4. Serve straight out of the oven with a large glass of red wine. (Suggested wine pairing: Laguna de la Nava)

Where to get your comfort food fix

Grenouille

Blackstrap BBQ

Kitchenette

Gros Jambon

Les 3 petits bouchons

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