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Winter Recipes, French onion soup from Au Pied de Cochon

The Examiner is assembling a winter cookbook, and in doing so has requested recipes from its food writers. Being the Montreal restaurant examiner, choosing a recipe from a Montreal restaurant can be quite daunting.
My editor informed me that the cookbook was low on soup recipes; in Quebec, traditional soup usually means pea soup, and of course, French onion soup. Many Montreal chefs have their own version of this classic, but none are as "Quebecois" as the version served at Montreal landmark, Au Pied de Cochon.

This recipe was taken from the Au Pied de Cochon cookbook.

French Onion Soup
Serves 6

Ingredients:
6 large yellow onions, thinly sliced
200g slab bacon, cut into 2cm lardons
300g raw milk Gruyere cheese, grated (regular Gruyere can be substituted)
300g raw milk Emmenthal cheese, grated (regular can be substituted)
50g (1/4 cup) unsalted butter
50g (1/3 cup) all-purpose flour
150ml (2/3 cup) red beer
1 ½ liters (6 cups) pork stock
2 branches rosemary
Bread croutons
Salt and freshly ground pepper

Directions:

Melt the butter in a large saucepan and caramelize the onions. Add the lardon and rosemary and continue cooking for 5 minutes. Sprinkle with flour and cook for 5 more minutes.
Add the beer and reduce by one half. Add the pork stock. Cook for approximately 30 minutes, stirring occasionally. Season to taste.
Pour the soup into (oven proof) bowls. Cover with the croutons and cheese, brown under a broiler and serve.
 

For more interesting versions of French onion soup, check out Lesley Chesterman's website.

Comments

  • admada 4 years ago

    with the bitter cold we are experiencing right now, onion soup sounds heavenly, as always thank-you for your helpfull suggestions.

  • admada 4 years ago

    with the bitter cold we are experiencing,onion soup sounds heavenly just about now, as always thank-you for the helpful suggestions.

  • Carol Roach, Montreal Mental Health Examiner 4 years ago

    interesting dish

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