I remember my first bowl of French Onion Soup. I was 15 years old and in a suburb of Montréal on a school cultural exchange program and I believe it was the last day of our 10 day trip. As you might imagine at that age, the memories that stood out were the existence of teen dance clubs and an indoor swimming pool at the school we were paired with. With regards to food, I am sure they must have fed us Bagels, Smoked Meat, Poutine, their famous fries topped off with cheese curds and gravy or Tourtière, a meat pie. but I don’t actually have another distinct food memory other than this soup. The beef broth was warming and salty, soft and tender onions, and the oozy cheese melted on the toast. But it’s memorable because it was made with love by my Québec Mère as a warm send off to return to Vancouver. She sent the recipe to me, but it is now “temporarily” misplaced in a box of letters somewhere. I will post it if it is unearthed. Merci Maman Thibault!
This recipe is based on the Cook’s Illustrated recipe from their book, The New Best Recipe, which is my go to reference cook book, and one of my favourite cookng shows: America’s Test Kitchen. It appeals to the science nerd in me, as well as loving to learn the most efficient methods to cook. I love all kinds of soup – broths, chowders, purées – and also that in cooking them, it is easy to adjust with what you have on hand.
3 tablespoons olive oil¹
6 medium yellow or red onions (3 lbs), halved, thinly sliced pole to pole
¼ cup White Wine
¼ cup Dry Sherry²
1 carton low- or no-sodium chicken broth (900 mL Canadian/32 oz. US)
1 carton low- or no-sodium beef broth (900 mL Canadian/32 oz. US)
2 cups dry red wine³
2 sprigs fresh parsley
1 spring fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
Ground black pepper
Cheese Topped Toasts
1 small baguette , cut into ½-inch slices
8 ounces shredded Gruyère, Swiss or Asiago cheese or a mixture of these (about 2 ½ cups)
For the soup: The recipe in the book gives instructions for browning the onions in a Dutch Oven. While I covet a Le Creuset cast iron Dutch Oven, I make do with my enamel stock pot instead (and it’s much much lighter). I have made it in a stainless steel pot, but don’t recommend a non-stick stock pot as the browning seems to take twice as long. I also enjoy the “active cooking” and being able to stir and see the onions reduce.
- Heat oil on medium-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary.
- Stir in 1/4 cup white wine (or water), scraping pot bottom and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process 2 or 3 x, until onions are very dark brown.
- Stir in sherry and cook until sherry evaporates, about 5 minutes. Total browning time will depend on your stove and the pot you are using.
- Stir in broths, wine, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper, stir in balsamic vinegar.While you can serve right away, I actually prefer to let it cool, leave in refrigerator overnight to let all the flavours blend. This soup also freezes well.
For the cheese toasts:
- Arrange baguette slices on baking sheet, top with shredded cheese, toast until melted. Place on top of soup. If I don’t have a baguette, I’ll use regular bread, toast the slices in a toaster then cut into smaller squares (to increase surface area for cheese 😉 ) top with shredded cheese, toast under broiler until melted and add to top of soup.
¹ I have been known to sauté onions with a spoon of the magic bacon grease now and again for extra flavour
² Dry sherry – I usually use Medium Dry or Oloroso; don’t use the Pedro Ximenez as that’s a sweet sherry, more like a port wine
³ Whatever wine you use for cooking is something you should enjoy drinking.
Vancouver is known for its temperate climes but occasionally, we do get some winter weather and we’re about to go into the “freezer” with some sub-zero (Celsius) temperatures. There was a definite chill in the air on my morning walk so I thought it was perfect day to make a warming soup.
This has been a favourite recipe since I first saw it on The Missing Ingredient Facebook page earlier this year, and I’ve tweaked it a little bit with ingredients I’ve had on hand. I added garlic to the recipe as I love the flavour as well as it being good for you. For a bit more zest and healthy benefits, finely grated ginger can be added just before being taken off the heat.
1 large head of cauliflower, broken into small florets, stems chopped
2 tablespoons olive oil
2 tablespoons sesame oil¹
1 medium yellow onion, diced
2 garlic cloves, minced or through a garlic press
2 tablespoons Thai red curry paste²
Zest from 1 small lemon³
1½ cups chicken stock¤
1 can (14 ounces) coconut milk∞
½ teaspoon brown sugar
1 tablespoon rice vinegar
sea salt and freshly ground black pepper
Preheat oven to 400 degrees. Toss the cauliflower with olive oil. Spread the cauliflower in a single layer on a large baking sheet. Use two baking sheets if necessary to ensure there is room around the pieces so the cauliflower doesn’t steam. Roast until golden brown, about 25 to 30 minutes.
In a large, heavy-bottomed pot over medium heat, sweat the onion with sesame oil and a pinch of salt until translucent, about 3 minutes. Add minced garlic and sauté for about a minute then the curry paste and lemon zest. and stir to incorporate.
Add all of the roasted cauliflower stems and half of the florets to the pot. Add the chicken stock, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar.
If you have an immersion blender, use it to blend until smooth. Or alternatively, ladle several batches carefully into a blender ensuring there is enough liquid to ensure a smooth purée. Remember to hold the blender lid down with a dishcloth to ensure it doesn’t pop off due to the heat. Add salt and pepper to taste.
Ladle the soup into bowls. Top each with ¼ of the cauliflower florets, serve immediately. Additional toppings are bacon bits, roasted pumpkin seeds or pine nuts, and fried onions. Leftovers freeze really well.
¹ The original recipe calls for just olive oil but I love sesame oil and it complements the Thai flavour.
² Depending on the brand of curry paste, you may need to adjust this amount to ensure you get some heat and flavour. I’ve amped up the flavour using Sriracha sauce as well.
³ If you don’t have lemons on hand, you can use lemon or lime juice to add brightness.
¤ The original recipe uses vegetable stock which would make it vegetarian but I prefer using reduced or no sodium chicken stock for more flavour.
∞ I have made this soup with both regular and lower fat coconut milk with good results.