Prep 10 mins
Cook 20 mins
I saved this recipe from Gourmet magazine 1983 and when guests come to QC, they indulge in french cuisine of all kinds. This is a favorite at our place; friends and family drool over this delicious onion soup. Camembert is a change from the usual swiss cheese and it is a popular request from guests.
- 4 large onions, sliced thin
- 1⁄4 cup unsalted butter
- 1 cup dry white wine
- 4 cups brown stock or 4 cups canned beef broth
- 1⁄8 teaspoon dried fine herb
- 6 slices French bread, toasted
- 1⁄2 lb camembert cheese (softened)
- In a large saucepan, cook the onions in the butter over moderately low heat, stirring occasionally for 10 minutes or until they are softened.
- Stir in wine, stock, fine herbes, salt and pepper to taste.
- Bring liquid to a boil, simmer the soup for 20 minutes.
- Discard rind of cheese and spread 1 side of each bread slice withthe Camembert.
- Put bread on baking sheet and into a preheated broiler 4-inches from heat for 2 to 3 minutes to melt cheese.
- Ladle soup into heated bowls and top with a bread slice, cheese side up, in each bowl.
- Makes about 7 cups, serves 6.