foodessa

Don't rush the ONIONS.

I really meant for any sumptuous, comforting soup.

Awakening our palates and warming our hearts with a...
variation of French style ONION soups.

Our Quebec winters have been incredibly unpredictable in the last few years.

Where there had been a time with tons of snow...

the last years have brought on mostly icy surfaces.

Finally, last week, a small snowstorm fell upon our beloved nature’s path.

Up until very recently, Montreal has been anything but a wintry wonderland.

Mother nature has finally blessed us with a pristine, white blanket and I'm thrilled.

Certainly beats brown grass piercing through the icy patches.

Now, once again, our properly set mild winter murmurs.

With its certain stillness...

I continue to gently trek steps through my beloved escape.

I've always conveniently believed that snow wipes the slate clean.

Any mistakes or 'faux pas' lately?

Well, then...join me and cover them up with a beautiful, fluffy snowfall.

We can now start all over again.

That's my secret to healthier living.

Well, at least I'm trying ;o)

With my hectic lifestyle and daily routine...

I'm always comforted with the constant, peaceful movement that nature provides.

Speaking of comfort and movement...

SOUPS are generally made weekly in my kitchen.

Several versions of French-style, onion-based soups have been tinkered with through the years.

Hearty, aromatic flavours from onion-based soups wake my senses from any possible hibernation.
Winter's icy edges melt away as oozing cheese does on soup gratin.
My two favourites in life are nature and the enjoyment of food.
How nice it is to connect this way.

Today, I thought it was time to share a few of my onion-style soups.

They have repeatedly pleased our palates and warmed our hearts.

First...

Lots of thinly sliced ONIONS...

cooked down to sweet perfection.
Spanish or Yellow onions are definitely in order for sweet caramelization.

They hold little water and brown easily as they increasingly sweeten.

However, Red as well as White onions are also quite appreciated.

Contrary to popular belief, the Vidalia is best not used in this recipe.

It contains more water, thus making it harder to sweetly caramelize.

Double the cheese pleasure.

I place thin cheese slices on the soup's surface before adding the toasted croutons.

The finishing touch of more gooey cheese on top satisfies my need for delicious protein.

Great excuse as any to make sure cheese lovers get their fill as well ;o)

Make sure the CHEESE compliments and does not over-power the soup's flavour.

Selections that pair well:

Emmental, Comté, mild Gruyère (Swiss), Monterey Jack...etc.

The following onion-based soups are always tastier if prepared a day or two in advance.

The flavours deeply intensify to produce memorable, comforting warmth.

However, if this isn't possible, no need to fret...

these onion-based soups will always get great reviews.

Finally, the most important tip of all...

do not rush the onions...it's worth the patience.

My version of...French style ONION soup gratin

6 servings
Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 1/4 cup-1/2 stick (60ml) unsalted butter

. 1/4 cup (50ml) grape seed oil

. 4 large (about 6 cups/1.5L) Red onions, thinly sliced

. 1/2 cup (50ml) Port (tawny)

. 1 bottle (340ml) honey brown Beer

. 1/4 cup (25ml) Tamari sauce

. 4 cups (1 Litre) low-sodium Beef stock

. 4 thick slices of crust bread, cubed and lightly toasted for croutons

. 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack

PREPARATION:

. Thinly slice onions and set aside momentarily. In a large, heavy-bottomed saucepan or 'Dutch oven' pot, melt together the butter and oil on medium-high heat. Add the sliced onions and sauté them until they show pronounced brown edges (about 10 minutes). At this point, lower the heat to medium for about 20 minutes. Give them a stir once and a while throughout this cooking time.

. Afterwards, pour the Port wine as it deglazes the pan and the alcohol evaporates. Now, lower the heat to medium-low so that the onions cook down to a complete, deep caramelized stage. Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 30 minutes or until the onions have greatly reduced into a deeply rich jam-like consistency.

. Increase the heat back to medium-high heat. Add the beer and stir a few times. Once, the alcohol has evaporated, add the Tamari sauce and beef stock. Once it has reached a boiling point, reduce the heat back again to medium-low and simmer for the final cooking of about 15 minutes or so.

. Meanwhile, if the croutons weren't made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.

. Prepare a baking sheet to soon place the oven-proof bowls. Pre-heat oven to 350F/180C/Gas4 and position oven rack in the center. Once onion soup is ready, ladle it into the bowls, 3/4 of the ways. Add a bit of cheese, followed by a few toasted croutons and finally topped with more cheese.

. Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They're ready to serve. Buon appetit. Enjoy.

Onion Leek Garlic Squash soup gratin

6 servings

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 1/4 cup-1/2 stick (60ml) unsalted butter

. 1/4 cup (50ml) grape seed oil

. 2 large (about 3 cups/750ml) Spanish onions, thinly sliced

. 2 large (about 3 cups/750ml) leeks (white part), thinly sliced

. 1/2 cup (50ml) Brandy

. 2 medium garlic cloves, roasted

. 1/2 medium butternut Squash, roasted

. 1 cup (250ml) water

. 4 cups (1 Litre) Chicken stock

. 1 tsp. (5ml) sea salt (or more to taste)

. 4 thick slices of crust bread, cubed and lightly toasted for croutons

. 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack

PREPARATION:

. Thinly slice the onions and leeks. Set aside momentarily. In a large, heavy-bottomed saucepan or 'Dutch oven' pot, melt together the butter and oil on medium-high heat. Add the onions and leeks. Sauté them until they show pronounced brown edges (about 10 minutes). At this point, lower the heat to medium for about 20 minutes. Give them a stir once and a while throughout this cooking time.

. Afterwards, pour the Brandy as it deglazes the pan and the alcohol evaporates. Now, lower the heat to medium-low so that the onions cook down to a complete, deep caramelized stage. Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 30 minutes or until the onions have greatly reduced into a deeply rich jam-like consistency.

. Increase the heat back to medium-high heat. Add the roasted, mashed garlic and squash. Stir as the water, chicken stock and salt is added. Once it has reached a boiling point, reduce the heat back again to medium-low and simmer for the final cooking of about 15 minutes or so.

. Meanwhile, if the croutons weren't made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.

. Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They're ready to serve. Buon appetit. Enjoy.

Onion Bacon Fennel Mushroom soup gratin

6 servings

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 1/4 cup-1/2 stick (60ml) unsalted butter

. 1/8 cup (25ml) grape seed oil

. 2 strips of bacon, thinly sliced

. 4 large (about 6 cups/ 1.5L) Spanish onions, thinly sliced

. 1 medium fennel bulb, thinly sliced

. 10 medium crimini mushrooms, minced

. 1 Tbsp. (15ml) Dijon mustard

. 1/4 cup (50ml) dry White wine

. 1/2 cup (100ml) apple juice (non-filtered)

. 1 cup (250ml) water

. 4 cups (1 Litre) Vegetable stock

. 1 tsp. (5ml) sea salt (or more to taste)

. 4 thick slices of crust bread, cubed and lightly toasted for croutons

. 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack

PREPARATION:

. Thinly slice onions and set aside momentarily. Do the same for the fennel, mushrooms and bacon.

. In a large, heavy-bottomed saucepan or 'Dutch oven' pot, melt together the butter and oil on medium-high heat. Add the sliced bacon. Cook for a few minutes. Add the onions and fennel and sauté them until they show pronounced brown edges (about 10 minutes). At this point, add the mushrooms and combine for a minute. Add the Dijon mustard. Lower the heat to medium for about 20 minutes. Give the mix a stir once and a while throughout this cooking time.

. Afterwards, pour the White wine as it deglazes the pan and the alcohol evaporates. Now, lower the heat to medium-low so that the mix cooks down to a complete, deep caramelized stage. Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 30 minutes or until the onions have greatly reduced into a deeply rich jam-like consistency.

. Increase the heat back to medium-high heat. Add and stir in the apple juice, water, vegetable stock and salt. Once it has reached a boiling point, reduce the heat back again to medium-low and simmer for the final cooking of about 15 minutes or so.

. Meanwhile, if the croutons weren't made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.

. Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They're ready to serve. Buon appetit. Enjoy.

Onion 2 Lentil Tomato soup gratin

6 servings

Click HERE for PRINTER version

INGREDIENTS:

(American / Metric measures)

. 1/4 cup-1/2 stick (60ml) unsalted butter

. 1/4 cup (50ml) grape seed oil

. 4 large (about 6 cups/1.5L) Spanish onions, thinly sliced

. 1/2 cup (100g) green lentils

. 1/2 cup (50g) red lentils

. 1/2 cup (50ml) dry Sherry wine

. 1 can [13oz. / (398ml)] San Marzano tomato, diced

. 1 Tbsp. (15ml) concentrate tomato paste

. 1 bottle (340ml) honey-brown Beer

. 4 cups (1 Litre) Beef stock

. 1 tsp. (5ml) sea salt (or more to taste)

. 4 thick slices of crust bread, cubed and lightly toasted for croutons

. 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack

PREPARATION:

. In a small bowl, soak the lentils ahead of time and rinse. Set aside until needed.

. Afterwards, pour the Sherry wine as it deglazes the pan and the alcohol evaporates. Now, lower the heat to medium-low so that the onions cook down to a complete, deep caramelized stage. Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 30 minutes or until the onions have greatly reduced into a deeply rich jam-like consistency.

. Increase the heat back to medium-high heat. Add the tomato and the paste. Wait a few minutes and then add and stir in the beer. Once, the alcohol has evaporated, add the beef stock and salt. Once it has reached a boiling point, reduce the heat back again to medium-low and simmer for the final cooking of about 15 minutes or so.

. Meanwhile, if the croutons weren't made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.

. Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They're ready to serve. Buon appetit. Enjoy.