Did You Diet?

Recently on a trip to Toronto, we were fortunate enough to meet up with Celebrity Guest Chef Sonia who shared one of her amazing soup recipes with DidYouDiet.com

French onion soup (Soupe à l’oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cooking.

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and Gruyere melted on top. The crouton on top is reminiscent of ancient soups

Ingredients:

* 5 sweet Viladia onions or a combination of sweet and red onions (about 4 pounds)
* 3 tablespoons butter
* 1 teaspoon salt
* 2 cups white wine
* 10 ounces canned beef consume
* 10 ounces chicken broth
* 10 ounces apple cider (unfiltered is best)
* Bouquet garnish thyme sprigs, bay leaf and parsley tied together with kitchen string
* 1 loaf country style bread
* Kosher salt
* Ground black pepper
* Splash of Cognac (optional)
* 1 cup Swiss or Gruyere cheese, grated

Directions:

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning

.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.