Best 3 Canadian French Onion Soup Recipes

In the realm of comforting and delectable soups, the Canadian French onion soup stands as a culinary masterpiece, a symphony of flavors that warms the soul and tantalizes the taste buds. Originating from humble beginnings in the kitchens of French-Canadian settlers, this soup has evolved into an iconic dish that showcases a unique blend of classic French techniques and the hearty, rustic charm of Canadian cuisine. Embark on a culinary journey as we unveil the secrets behind this beloved soup and present a collection of recipes that capture its essence, ranging from the traditional to the contemporary. Discover the art of caramelizing onions until they reach a deep golden hue, releasing their natural sweetness and forming the foundation of this flavorful broth. Learn how to incorporate rich beef stock, a touch of white wine, and an assortment of aromatic herbs to create a symphony of flavors that dance on the palate. Explore variations that introduce a variety of cheeses, from the classic Gruyère to the sharp and tangy Oka, each adding a distinct layer of complexity and indulgence. Whether you prefer a classic rendition or a modern twist, these recipes provide a roadmap to creating an unforgettable Canadian French onion soup experience.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC FRENCH ONION SOUP

Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

18TH CENTURY RECIPES FOR ONION PIE AND FRENCH CANADIAN PEA SOUP

18th Century recipes for Onion Pie and French Canadian Pea Soup image

Provided by Food Network

Categories main-dish

Time 2h23m

Yield serves 6 to 8

Number Of Ingredients 15

Ingredients

Yeast dough, for crust homemade or store bought
4 cups diced onions
3 tablespoons butter or safflower oil
2/3 cup diced slab bacon
4 large eggs
1 cup sour cream or yogurt
1 teaspoon caraway seeds
1 pound yellow peas
1/2 pound salt pork or ham bone
2 3/4 quarts water
3 onions
2 carrots, diced into small cubes
2 to 3 bay leaves
1 teaspoon savory
Salt and pepper

Steps:

Prepare yeast dough and let rise. Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve.
Preheat oven to 375 degrees F.
Press down raised crust dough and roll out to 1/4-inch thick. Line an 8 1/2 by 14-inch pan with the dough. Roll the edges down and tuck under to form an even 2-inch rim. Let crust recover about 15 minutes. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes.
For the French Canadian Pea Soup: Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving. Usually tastes better second time around.

COMFORT FRENCH ONION SOUP

Comfort French Onion Soup image

Mother Martin's restaurant in Montreal, Canada makes the best onion soup ever - more savoury than sweet! This recipe is the closest to it that I've ever tasted & came from a French Canadian friend who lived in Quebec City. The number of servings will depend on the size of your bowls & the thickness of the French bread. Use Swiss or Gruyere if you prefer -its your choice ..... Bon Appetit!!!

Provided by CountryLady

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 large onions, sliced thin
3 tablespoons margarine or 3 tablespoons butter
2 tablespoons flour
1 dash salt
fresh ground pepper
2 fresh garlic cloves, minced
1 teaspoon sugar
2 tablespoons parsley flakes
1 teaspoon thyme
2 cups beef stock
1 cup chicken stock
1 cup dry white wine
French bread
parmesan cheese
mozzarella cheese
1 tablespoon cognac (optional)

Steps:

Saute onions in butter until limp.
Add flour, salt, pepper, garlic & sugar.
Cook over medium heat, stirring constantly, for about 5 minutes.
Add parsley flakes, thyme, beef stock, chicken stock& wine.
Simmer for 45 minutes.
Add Cognac.
Toast French bread & place in the bottom of ovenproof soup bowls.
Sprinkle generously with Parmesan cheese.
Ladle soup into bowls.
Top with Mozzarella cheese (thin slice or grated).
Place under broiler until cheese melts & soup bubbles.

Nutrition Facts : Calories 207.2, Fat 9.7, SaturatedFat 2.1, Cholesterol 1.8, Sodium 680.6, Carbohydrate 15.8, Fiber 1.6, Sugar 5.8, Protein 4.6

Tips:

Use a heavy-bottomed pot or Dutch oven to make the soup. This will help to evenly distribute the heat and prevent the soup from burning.
Slice the onions thinly and cook them slowly over low heat. This will help to caramelize the onions and give the soup a rich, flavorful base.
Use a good quality beef broth. This will make a big difference in the flavor of the soup.
Add a splash of white wine to the soup for extra flavor. Alternatively, you can also use dry sherry.
Top the soup with a generous amount of Gruyère cheese before serving. This will give the soup a nice golden brown crust.
Serve the soup with a side of crusty bread or baguette. This will help to soak up all the delicious broth.

Conclusion:

Canadian French onion soup is a classic comfort food that is perfect for a cold winter day. It is also a relatively easy soup to make, and it is sure to impress your friends and family. So next time you are looking for a hearty and flavorful soup, give this recipe a try. You won't be disappointed!