TasteToronto | Maison Selby's French Onion Soup

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Maison Selby's French Onion Soup

Moderate

Maison Selby's French Onion Soup

from Maison Selby

Robin Winship

Robin Winship

Maison Selby's French Onion Soup

Method

8 Steps

  • Step 1

    In a large, heavy-bottomed pot, melt butter over medium heat.

  • Step 2

    Add onions, stir and season generously with salt and pepper.

  • Step 3

    Lower heat and continue cooking, stirring regularly, until the onions completely caramelize -- about four to six hours.

  • Step 4

    When the onions have caramelized, stir in the tomato paste and cook for at least 30 more minutes.

  • Step 5

    Pour in the wine, port, and Cognac or brandy, and toss in the sachet. Reduce mixture to one third original amount.

  • Step 6

    Add the stock and demi-glace, and allow to simmer for one hour.

  • Step 7

    Remove from heat, allow to cool and chill overnight.

  • Step 8

    To serve, reheat soup gently, add a splash of brandy, taste and adjust seasonings. Serve in oven-proof bowls. Top each serving with toasted croissant slices and Gruyère. Place under broiler until cheese is melted and browned. Top with fresh thyme or parsley and serve.

Tags:

Toronto Restaurants

Cooking At Home

French Onion Soup

Maison Selby

Moderate

Maison Selby's French Onion Soup

from Maison Selby

Robin Winship

Robin Winship

Maison Selby's French Onion Soup

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Cook Time:

8 hours 0 mins

0.0

Rate This Recipe

French

Soups

Ingredients

  • 1 ½ lbs butter

  • 20 large onions, peeled, cored and thinly sliced with the grain

  • Salt and pepper

  • 1 tbsp tomato paste

  • 1 cup red wine

  • 1 cup port

  • 1 cup Cognac or brandy

  • 1 sachet of thyme, rosemary, black peppercorns and bay leaves 

  • 6 litres dark chicken stock

  • ½ cup demi-glace

  • Toasted slices of croissant (or thick French bread)

  • Finely shredded Gruyère

  • Thyme or parsley leaves

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Method

8 Steps

  • Step 1

    In a large, heavy-bottomed pot, melt butter over medium heat.

  • Step 2

    Add onions, stir and season generously with salt and pepper.

  • Step 3

    Lower heat and continue cooking, stirring regularly, until the onions completely caramelize -- about four to six hours.

  • Step 4

    When the onions have caramelized, stir in the tomato paste and cook for at least 30 more minutes.

  • Step 5

    Pour in the wine, port, and Cognac or brandy, and toss in the sachet. Reduce mixture to one third original amount.

  • Step 6

    Add the stock and demi-glace, and allow to simmer for one hour.

  • Step 7

    Remove from heat, allow to cool and chill overnight.

  • Step 8

    To serve, reheat soup gently, add a splash of brandy, taste and adjust seasonings. Serve in oven-proof bowls. Top each serving with toasted croissant slices and Gruyère. Place under broiler until cheese is melted and browned. Top with fresh thyme or parsley and serve.

Tags:

Toronto Restaurants

Cooking At Home

French Onion Soup

Maison Selby