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Harvest Onion Soup
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  • 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


  1. Heat a large stock pot over medium heat, add butter and olive oil.
  2. When butter and olive oil is fragrant add onions, garlic, and thyme, tossing to coat in butter and olive oil.
  3. Season with salt and pepper, sauté until golden brown, stir occasionally, careful not to mash the onions when stirring.
  4. Deglaze the pan with hard cider, scraping the bottom of the pan to incorporate all the flavours.
  5. Add stock, bouquet garni, bring to boil, then reduce to simmer, stir occasionally, reduce to desired consistency.
  6. Check seasoning, add more salt and pepper if needed.
  7. Toast or broil baguette slices with cheese, divide soup between bowls.
  8. Place baguette slices on top of soup, top with more cheese and place under a broiler until cheese is browned and bubble.
  9. Serve immediately!

Developed by Chef Jonathan Collins

chef-jonathan-wbChef 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.

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