- 4 lbs (1.8 kg) yellow onions, finely sliced
- 4 sprigs thyme, rinsed and rubbed, plus more for garnish
- 8 garlic cloves, finely grated
- 12 cups (3 L) beef or veal stock
- 3 tbsp (45 mL) extra virgin olive oil
- 3 tbsp (45 mL) unsalted butter
- 1 bouquet garni (leek white, bay leaf, fresh thyme and parsley tied with bakers twine)
- 1 cup (250 g) oka, gruyere or aged cheddar cheese, finely grated
- 2 cups (500 mL) hard cider
- Salt and pepper to taste
- Heat a large stock pot over medium heat, add butter and olive oil.
- When butter and olive oil is fragrant add onions, garlic, and thyme, tossing to coat in butter and olive oil.
- Season with salt and pepper, sauté until golden brown, stir occasionally, careful not to mash the onions when stirring.
- Deglaze the pan with hard cider, scraping the bottom of the pan to incorporate all the flavours.
- Add stock, bouquet garni, bring to boil, then reduce to simmer, stir occasionally, reduce to desired consistency.
- Check seasoning, add more salt and pepper if needed.
- Toast or broil baguette slices with cheese, divide soup between bowls.
- Place baguette slices on top of soup, top with more cheese and place under a broiler until cheese is browned and bubble.
- Serve immediately!
Developed by Chef Jonathan Collins
Chef Collins has cooked for Prime Ministers, Presidents, Billionaires, Celebrities and Royalty! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.