Maison Selby's French Onion Soup

30 mins Prep Time

8 hours 0 mins Cook Time

Written By

Robin Winship

French bistro Maison Selby's rich, complex onion soup is the cure-all in tough times. Comprised of a dark chicken stock, slowly caramelized onions, a generous amount of port and to top it all off, thicks pieces of toasted croissant and shavings of Gruyère -- this dish is a decadent indulgence. Whether you're looking for the ultimate comfort food or just want a cooking project to tackle, this French onion soup will do the trick. If you're not quite up to making dark chicken stock or demi-glace, speciality shops like Cumbrae's carries these items -- available for curb side pickup.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maisonselby!

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

Directions

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.