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Recipes - and - Recipes I made this soup for Christmas Eve a few years ago and found the recipe again last week when I was unpacking a box I found in the attic. I'll be making it again tonight. I watched it being prepared on BCTV a few years ago by Caren McSherry of Caren's Cooking School.
Parisian Four Onion Soup
1/2 cup sweet butter
2 cups Bermuda onion (purple), sliced very thin
2 cups Spanish onion, sliced
2 cups Yellow onion, sliced
2 cups white, sweet onion, sliced
2 Tbsp sugar
8 cups chicken or beef stock
1 bay leaf
2 Tbsp cracked pepper
2 tsp thyme
1 Tbsp Dijon mustard
4-6 cloves minced garlic
1/2 cupt white wine
1/3 cup brandy
swiss cheese
fresh parmesan cheese, grated
French bread slices, toasted
Melt the butter in a large soup pot. Add the sliced onions and cook for 10 minutes on medium to high heat. Add the garlic and sprinkle in the sugar. Continue to cook until well-carmelized. (She said this step was very important as it gives the soup the deep rich flavour).
Add the stock, bay leaf, thyme, dijon, and cracked pepper. Simmer for about 30 minutes.
Cut the French bread into 1/2 inch slices, and toast in a slow oven until well dried out. Rub the bread slices with a cut garlic clove if desired. Set aside.
About 10 minutes before serving, add the wine and brandy. Adjust the seasonings to taste. (seasonings, not alcohol)
Ladle the soup into oven-proof bowls and place a toasted bread on top. Sprinkle generously with Swiss cheese and then a little parmesan. Broil until bubbly and brown.
Serves 6 - 8
Enjoy!!
Kathy McCullough
McCullough Cottage B&B ,Black Creek BC
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