Prep 15 mins
Cook 50 mins
Mother Martin's restaurant in Montreal, Canada makes the best onion soup ever - more savoury than sweet! This recipe is the closest to it that I've ever tasted & came from a French Canadian friend who lived in Quebec City. The number of servings will depend on the size of your bowls & the thickness of the French bread. Use Swiss or Gruyere if you prefer -its your choice ..... Bon Appetit!!!
- 2 -3 large onions, sliced thin
- 3 tablespoons margarine or 3 tablespoons butter
- 2 tablespoons flour
- 1 dash salt
- fresh ground pepper
- 2 fresh garlic cloves, minced
- 1 teaspoon sugar
- 2 tablespoons parsley flakes
- 1 teaspoon thyme
- 2 cups beef stock
- 1 cup chicken stock
- 1 cup dry white wine
- French bread
- parmesan cheese
- mozzarella cheese
- 1 tablespoon cognac (optional)
- Saute onions in butter until limp.
- Add flour, salt, pepper, garlic & sugar.
- Cook over medium heat, stirring constantly, for about 5 minutes.
- Add parsley flakes, thyme, beef stock, chicken stock& wine.
- Simmer for 45 minutes.
- Add Cognac.
- Toast French bread & place in the bottom of ovenproof soup bowls.
- Sprinkle generously with Parmesan cheese.
- Ladle soup into bowls.
- Top with Mozzarella cheese (thin slice or grated).
- Place under broiler until cheese melts & soup bubbles.
This was my first time straying away from my original recipe. I am glad I did! I served it to my wife for a special meal it was a hit. Our hats go off to you for the great recipe.
This was very good. It cooked away and thickened, so it gave us 2 generous serves in deep bowls. I love French onion Soup, but often Russell complains it's too sweet-no complaints today. Loved the thyme in it too.
I thought this was delicious. With the herbs, the taste is slightly different from the usual versions I have tried, however this was very pleasant. Next time I might try using fresh herbs, but the dried were fine. It does seem to disappear as it simmers, even when placed over a rather low flame, but I was still able to get 4 ample servings.