French Onion Soup

There is something about a really good bowl of onion soup. I used to work at a pizzeria in Montreal, and we had the best French Onion Soup. A bowl of it was a meal in itself, and was always a nice reward after a long night of serving tables. I wanted to recreate that feeling at home, so I did what I usually do when trying to make something new. I check some of my favourite recipe sites and look at a dozen or so recipes, and then create my own. Below is one that worked really well.

I would recommend however, if you have a small apartment like me, to be warned of the smell. Onion soup is great, but very overpowering in a small space when you are cooking the onions. A great way to rid your kitchen and apartment of strong cooking smells is to boil a little bit of water in a small saucepan, with one or two cinnamon sticks in it. When the water has come to a nice boil, simmer. I usually take the saucepan and walk it around the apartment as well. Works every time!

Reebs' French Onion Soup
- 2 tbsp olive oil
- 4 onions (any kind) thinly sliced
- 1/4 tsp sugar
- 4 leeks, thinly sliced
- 2 garlic cloves, minced
- 8 cups broth (preferably beef, but vegetable works too)
- 1/2 cup white wine
- 1 bay leaf
- 1/2 tsp thyme
- Crusty bread
- Gruyere cheese, shredded

In large saucepan over medium-low heat, warm the oil. Add the onions and saute, stirring occasionally, for 15 minutes. Add sugar and leeks and cook, stirring frequently until richly coloured and caramelized, 30-45 minutes. Increase heat at end for added colour.



Add garlic, saute 1 minute. Add stock, wine, bay leaf and thyme. Cover partially and simmer until flavours are well blended, 30 minutes. Season. Discard bay leaf.

Ladle into oven and broiler proof bowls. Add 2-3 slices of bread on top of each bowl and sprinkle with cheese. Using a kitchen torch or the broiler setting on your stove, broil until bubbly and lightly browned, 3-4 minutes, watching carefully!

Serve with a light salad.