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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 and came from a French Canadian friend who lived in Quebec City. The number of servings will depend on the size of your bowls and the thickness of the French bread. Use Swiss or Gruyère if you prefer - it's your choice ..... Bon Appetit!!!
- 2 – 3 large onions, sliced thin
- 3 tablespoons margarine or butter
- 2 tablespoons flour
- 1 dash salt
- fresh ground pepper
- 2 cloves fresh garlic, minced
- 1 teaspoon sugar
- 2 tablespoons parsley flakes
- 1 teaspoon thyme
- 2 cups beef stock
- 1 cup chicken stock
- 1 cup dry white wine
- French bread
- Parmesan cheese
- mozzarella cheese
- 1 tablespoon cognac (optional)
- Saute onions in butter until limp.
- Add flour, salt, pepper, garlic and sugar.
- Cook over medium heat, stirring constantly, for about 5 minutes.
- Add parsley flakes, thyme, beef stock, chicken stock and wine.
- Simmer for 45 minutes.
- Add cognac.
- Toast french breadand 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 and soup bubbles.