– recipe courtesy of Edgewater Manor Restaurant, Stoney Creek
French Onion Soup
1/4 cup (60 mL) butter
3 lbs white onions, sliced
6 garlic gloves, sliced
1 oz (30 mL) dry sherry
1/2 cup (125 mL) dry white wine
6 cups (1.5L) beef stock
1 tsp (5 mL) Dijon mustard
sour dough croutons
1 cup (250 mL) grated Swiss cheese
1 cup (250 mL) grated Gruyere cheese
1/2 cup (125 mL) grated Parmesan
salt and pepper to taste
Garnish
1 white onion, thinly sliced
flour
Melt butter in a heavy saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add sherry and simmer for two minutes. Add wine and simmer until reduced and the onions looked glazed, about three minutes. Stir in beef stock and mustard. Simmer for about 20 minutes. Season to taste with salt and pepper. Can be prepared ahead to this point and refrigerated. To make onion garnish, slice one onion thinly. Flour the onions. Place floured onions into hot oil and deep fry until crisp. Set aside on paper towels to dry. Bring soup to a simmer and ladle into ovenproof bowls. Top each bowl with croutons and grated cheese. Place soup bowls in oven on broil and broil until cheese starts to melt and bubble. Add fried onions on top of the soup as a unique garnish.