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French Onion Soup

Contributed by: From Chef Darryl Howie - From the PineStone Resort on Highway #121 west of Haliburton


  • 8 Cooking Onions, Thinly Sliced
  • 3 Litres Dark Beef Stock or Campbell's Beef Consume
  • 1/4 Tsp Dry Oregano
  • 2 small Bay leaves
  • 1 Tsp. Worchestershire Sauce
  • 3/4 cup Medium Sherry


In a thick bottom sauce pan. Carmelize onions in vegetable oil. Add oregano, bay leaves and worchestershire to stock. Bring slowly to a boil then reduce and simmer for 1/2 an hour. Add sherry and season to taste. A good quality beef base may be added if necessary.

To finish the soup you need to a make a crouton toasted on both sides. Place crouton in bowl on top of soup then melt swiss cheese or cheese of your choice on top and serve.

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