Canadian French Onion Soup Recipes

FRENCH ONION SOUP

Steps:

• Melt the butter in a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the onions; sprinkle with salt, cover and cook 10 minutes to get them going. Uncover, add the thyme and bay leaf, and continue cooking until the onions are deeply caramelized, 1 to 11/2 hours.
• Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow the flour to cook, 1 to 2 minutes. Deglaze the pan with the wine and allow to reduce. Add the beef stock, chicken stock and lemon juice, and simmer, about 10 minutes. Taste the soup, and add salt and pepper as needed.
• Meanwhile, preheat the broiler to high. Ladle the soup into 4 ovenproof crocks.
• Mix the Swiss and Parmesan in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot.
• From Food Network Kitchens: after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

18TH CENTURY RECIPES FOR ONION PIE AND FRENCH CANADIAN PEA SOUP

Steps:

• Prepare yeast dough and let rise. Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve.
• Preheat oven to 375 degrees F.
• Press down raised crust dough and roll out to 1/4-inch thick. Line an 8 1/2 by 14-inch pan with the dough. Roll the edges down and tuck under to form an even 2-inch rim. Let crust recover about 15 minutes. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes.
• For the French Canadian Pea Soup: Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving. Usually tastes better second time around.

PATTY'S FRENCH ONION SOUP

Steps:

• Put butter in a large pot.
• add the onions and sauté till translucent.
• Add two tablespoons instant blending flour and stir well.
• Add 4 cans of beef bouillion, and 3 cans of water.
• Add 1-2 tsp black pepper.
• Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
• Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
• Fill french onion soup bowls with the soup.
• Top with a Rusk, then grated mozzarella and parmesan.
• Bake in hot oven 400 degrees till cheese is golden and bubbly.
• You can brown up the cheese with the broiler if needed.
• This makes quite a bit, but it stores in the fridge and can be re heated.
• It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
• Enjoy!

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

Steps:

• Wash and sort peas; place in a large pot, bring to a boil.
• Remove from heat and let sit for 1 hour.
• Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
• Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
• Remove salt pork; chop and return to soup.
• Season to taste with salt and pepper.

FRENCH ONION SOUP WITH A TWIST

Steps:

• Slice onions, leeks and shallots very thinly.
• Heat butter in soup pot just until melted.
• Add onions, leeks, shallots and pepper; saute until onions begin to caramelize or become a light golden brown.
• Sprinkle in flour and stir until traces of flour disappear.
• Gradually add beef stock or consomme, stirring, then beer and water and bay leaf.
• Boil at moderately high heat, stirring constantly for 1 minute.
• Reduce heat to low and cook uncovered, for 30 minutes. Discard bay leaf.
• Taste soup; add salt and pepper if desired.
• Turn soup into individual broiler-proof bowls.
• Toast baguette slices in toaster oven until crisp.
• Place baguette slices on top of soup in bowls.
• Sprinkle top of each bowl with a generous amount of cheese.
• Place bowls under broiler until cheese melts and turns brown and bubbles.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

BIBIANNE'S FRENCH CANADIAN CABBAGE SOUP

Steps:

• Boil beef bone and onion in soup pot filled half way with water for 20 minutes.
• Add barley and simmer for another 15 to 20 minutes.
• Remove beef bone and cut off cooked meat.
• Chop meat into small pieces and return to pot.
• Add carrot and cabbage.
• Simmer until carrot is tender.

COMFORT FRENCH ONION SOUP

Steps:

• 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.