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.