Growing Chefs! Ontario Sortilege Maple Onion Soup

Sortilege Maple Onion Soup

This recipe is a Quebecois adaptation of French Onion Soup, and the introduction of Sortilege and maple syrup makes for a beautiful balance of sweetness with the rich soup
Difficulty
Intermediate
Yield
Serves 8
Ingredients
6 cups yellow onions, sliced1 tablespoon olive oil2 tablespoons butter1 tablespoon brown sugar1 teaspoon salt3 tablespoons flour1/2 cup maple syrup6 cups beef stock8 Slices baguette3 teaspoons olive oil3 tablespoons Sortilege1 1/2 cups gruyere1/4 cup chives, minced
Equipment
Measuring spoonsMeasuring cupsMixing bowls of various sizesCutting boardChef's knifeLarge potWooden spoonGraterBaking sheet lined with parchmentTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Remove the tip and root of the onion, then cut in half and peel. Slice the onion very thinly, with the natural grain of the onion.

Grate gruyere cheese, and minced chives.

Measure all ingredients.

Preheat the oven to 350°F. Drizzle sliced baguette with 3 tablespoons of olive oil and place onto a baking sheet lined with parchment. Bake for 15 – 20 minutes until golden brown.

Get Cooking!

Place a large pot over medium-low heat and add olive oil and butter. Once melted, add all onions and saute until evenly coated with oil and butter. Cover the pot and let cook for 15 minutes until onions are translucent.

Remove the lid from the pot and stir in the salt and sugar. Turn the heat to medium-high and continue to cook, stirring often, until onions have caramelized.

Once onions have become a rich brown colour, reduce heat to medium and stir in flour. Cook for 2 – 3 minutes until a paste is formed.

Stir in 1 cup of beef stock and scrape the bottom of the pan well with a wooden spoon. Stir in the remaining stock and maple syrup and let simmer for 20 minutes.

Pour the soup into an ovenproof dish and season with salt and pepper. Stir in Sortilege, and ½ cup of gruyere cheese. Top the soup with toasted bread and the remaining gruyere cheese.

Bake in the 375°F oven for 10 minutes, then broil until the cheese has browned. Let cool slightly and garnish with chives before serving.