Total Time
1hr 5mins
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!!!

Ingredients Nutrition


  1. Saute onions in butter until limp.
  2. Add flour, salt, pepper, garlic & sugar.
  3. Cook over medium heat, stirring constantly, for about 5 minutes.
  4. Add parsley flakes, thyme, beef stock, chicken stock& wine.
  5. Simmer for 45 minutes.
  6. Add Cognac.
  7. Toast French bread & place in the bottom of ovenproof soup bowls.
  8. Sprinkle generously with Parmesan cheese.
  9. Ladle soup into bowls.
  10. Top with Mozzarella cheese (thin slice or grated).
  11. Place under broiler until cheese melts & soup bubbles.
Most Helpful

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.

Shawn J Shepherd November 10, 2003

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.

JustJanS July 18, 2003

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.

HeatherFeather March 13, 2004