Made with caramelized onions, a splash of brandy and red wine, this traditional bistro favourite is easy to make at home.
Ingredients
2 tbsp (30 mL) butter
5 medium cooking onions, sliced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/4 tsp (1 mL) granulated sugar
1 tbsp (15 mL) chopped fresh thyme
4 tsp (20 mL) all-purpose flour
1/4 cup (60 mL) brandy
1 cup (250 mL) dry red wine
6 cups (1.5 L) beef broth
3 tbsp (45 mL) chopped fresh parsley, divided
2 tbsp (30 mL) chopped fresh chives
8 thick baguette slices, toasted
3 cups (750 mL) shredded Gruyere cheese
1/4 cup (60 mL) grated shredded Parmesan cheese
Steps
Melt butter in a Dutch oven or large saucepan set over low heat. Add onions, salt, pepper and sugar. Cook, stirring regularly, for 70 minutes to 80 minutes or until dark golden brown and caramelized.
Increase heat to medium. Stir in thyme. Sprinkle flour over top. Cook, stirring, for 2 minutes. Slowly stir in brandy and wine. Bring to a simmer. Cook, stirring occasionally, for 5 to 8 minutes or until reduces slightly.
Pour in beef broth and bring to a simmer. Gently simmer for 20 to 25 minutes or until flavours marry. Stir in 2 tbsp parsley and chives.
Preheat broiler on high. Ladle soup into 4 oven-proof crocks. Top each with 2 slices baguette. Sprinkle evenly with Gruyere and Parmesan cheese. Broil 6-inches (15 cm) from heat source for 1 to 3 minutes or until cheese melts and bubbles. Garnish with remaining parsley.
Test Kitchen Notes:
