French-Style Onion Soup with Champagne
From: Hope, Chicoutimi, Quebec, Canada
Comments: A luxurious onion soup, perfect on special occasions such as the Holiday Season.
If desired, use a less expensive Mum Napa Brut California Prestige sparkling wine instead of Champagne as it is said to be made using almost the same method.
  • 17 1/2 ounces [500 g] Spanish onions
  • 3 1/3 tablespoons [50 g] butter
  • 3 cups [750 mL] chicken broth
  • Salt, to taste
  • 2 Indonasian long dried peppercorns, crushed into a mortar using pestle
  • 1 [24-ounce / 750-mL] bottle Champagne
  • 3 egg yolks
  • 1/2 cup [125 mL] Port wine
  • 1 tablespoon [15 mL] Armagnac
  • 6 small slices of bread
  • 10 1/2 ounces [300 g] grated Gruyere cheese
  • Peel then really thinly slice the onions using a mandoline.
  • Into a large casserole, melt butter until foamy; slowly soften onions rings into melted butter until just golden.
  • Pour in chicken broth.
  • Lightly salt the onions before pouring in 2 cups [500 mL] of the Champagne.
  • Bring to a boil, lower heat and leave to cook over low heat for 1 hour.
  • Remove from heat.
  • Beat together egg yolks and Port wine; stirring, slowly pour into hot yet not boiling onion soup.
  • Stir in Armagnac.
  • Preheat oven broiler.
  • Toast bread slices under preheated oven broiler until just golden; transfer one slice in the bottom of each of 6 oven-safe individual onion soup bowls.
  • Sprinkle with a little of grated Gruyere cheese.
  • Evenly pour in onion soup and wait until bread slices come to the top of each bowl.
  • Evenly sprinkle each with remaining grated Gruyere cheese.
  • Brown for a few minutes under preheated oven broiler, until golden, before serving.