Growing Chefs! Ontario Sortilege Maple Onion Soup
Sortilege Maple Onion Soup
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Ingredients
Equipment
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, heat to medium and stir in flour. Cook for reduce2 – 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 with salt and pepper. Stir in Sortilege, and ½ cup of gruyere cheese. Top the soup with toasted bread and the remaining gruyere cheese. season
Bake in the 375°F oven for 10 minutes, then until the cheese has browned. Let cool slightly and broil with chives before serving. garnish

Growing Chefs! Ontario Recipe
Sortilege Maple Onion Soup
Ingredients
Equipment
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, heat to medium and stir in flour. Cook for reduce2 – 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 with salt and pepper. Stir in Sortilege, and ½ cup of gruyere cheese. Top the soup with toasted bread and the remaining gruyere cheese. season
Bake in the 375°F oven for 10 minutes, then until the cheese has browned. Let cool slightly and broil with chives before serving. garnish