My mom and dad used to pull out all the stops when they would throw a dinner party. Looking back, these parties are probably what instilled a love of great food and entertaining in me. Although they made several different recipes over the years, two in particular stand out in my mind: My dad’s Caesar salad (which I will share at another time) and my mom’s French onion soup, both of which hold a special place in my heart…er, stomach. I have eaten French onion soup all over the world, including Paris, and to this day my mom’s version tops them all. It’s a simple classic recipe without a lot of bells and whistles, but it is my favourite. I hope you enjoy it as much as I do.

Ingredients

• For the Soup:
  • 4 tablespoons bacon fat
  • 4 tablespoons butter
  • 2 lbs cooking onions, peeled and sliced
  • ½ cup red wine
  • 900 ml beef stock
  • 900 ml chicken stock
  • 1 teaspoon salt
  • 1 teaspoon pepper
• For the Baguette Topping:
  • 12 slices (1-inch thick) baguette
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 cup shredded Gruyère cheese

Instructions

1. Caramelize the Onions:
   • In a large skillet over medium heat, melt the bacon fat and butter. Add the sliced onions and stir to coat with fat. Lower the heat to medium-low, and cook the onions uncovered for 35-45 minutes, stirring every 10 minutes, until they are soft, sticky, and a rich caramel color. Adjust the heat as necessary to prevent burning.
2. Deglaze with Wine:
   • Pour the red wine into the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Bring the wine to a simmer and cook for 3 minutes, allowing it to reduce slightly.
3. Simmer the Soup:
   • Add the beef and chicken stock to the skillet. Bring the mixture back to a simmer, then cover and cook for 30 minutes to let the flavors meld.
4. Prepare the Baguette Topping:
   • While the soup is simmering, place the baguette slices on a baking sheet and brush each with olive oil. Toast in a preheated oven at 350°F (175°C) for 5 minutes per side until golden. Remove from the oven and rub each slice with a garlic clove for added flavor.
5. Assemble and Broil:
   • Ladle the hot onion soup into 6 oven-proof bowls. Place two baguette slices on top of each bowl of soup, then divide the grated Gruyère cheese among the bowls, covering the baguette slices.
   • Place the bowls on a baking sheet and bake in the oven for 12-15 minutes, until the cheese is melted and bubbly.

Tips

• Make-Ahead Option: You can prepare the onion soup base ahead of time and store it in the fridge. When ready to serve, simply reheat the soup, assemble with the baguette and cheese topping, and broil.

This French Onion Soup á la Ma Buckett is sure to become a favorite in your home, bringing warmth and a touch of elegance to any table. Enjoy the comforting layers of flavor in every spoonful!

French onion soup á la Ma Buckett

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• Author: Andrea Buckett

Ingredients

4 tbsp bacon fat 4 tbsp butter 2lbs cooking onions, peeled and sliced 1/2 cup red wine 900 ml beef stock 900 ml chicken stock 1 tsp salt 1 tsp pepper 12 1 inch slices of baguette 2 tbsp olive oil 1 clove garlic 1 cup shredded gruyere cheese

Instructions

1. Melt the bacon fat and butter in a very large skillet placed over medium heat.  Add the sliced onions and stir to coat with fat.  Turn down to medium low and cook the onions uncovered for 35-45 min, stirring every 10 min. Adjust the temperature of your burner accordingly to prevent the onions from burning. When the onions are done they will be soft, sticky and a rich caramel colour.

2. Add the red wine to the skillet and use a wooden spoon to scrape any brown bits off the bottom.  Bring red wine to a simmer and cook for 3 min.

3. Add beef and chicken stock to skillet and bring back to a simmer, cooking covered for 30 min.*

4. Meanwhile place your baguette slices on a cookie sheet and brush with olive oil.  Place into a 350 degree oven and cook for 5 min on one side, turn over and cook for another 5 min. Remove from oven and rub a garlic clove all over the toasted baguette.

5. Ladle onion soup into 6 oven-proof bowls, top each with 2 toasted baguette pieces and divide grated cheese over each bowl.

6. Place bowls on to a baking sheet for easy transfer and place back in the oven for 12-15 min, until cheese is melted and bubbly.

TIP: You can make the onion soup ahead of time and store in the fridge until you are ready to serve.