Onion Soup
From: Margot, Loretteville, Quebec, Canada
Servings: 4
  • 4 tablespoons [60 g] butter
  • 1 large Spanish onion, thinly sliced
  • 2 tablespoons [17.5 g] all-purpose flour
  • 2 [10-ounce / 284-mL each] cans beef consomme
  • 1 cup [250 mL] water or dry white wine
  • Salt and pepper, to taste
  • 2 tablespoons [30 g] grated Parmesan cheese
  • Into a skillet, melt butter over low heat; brown onion slices over medium heat for 5 to 6 minutes, stirring frequently using a wooden spoon.
  • Sprinkle flour over onion slices; stir until well mixed.
  • Slowly pour in beef consomme and water or dry white wine; bring to a boil, over high heat.
  • Lower heat to medium, cover casserole and cook for 7 to 10 minutes, stirring occasionally, using a wooden spoon.
  • Remove from heat.
  • Season then stir in grated Parmesan cheese, still using a wooden spoon, until melted.
  • Pour onion soup into individual soup bowls, and serve.