F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
French (Canadian) Onion Soup. Photo © Kate Mathis
© Kate Mathis

French (Canadian) Onion Soup

  • ACTIVE: 40 MIN
  • TOTAL TIME: 5 HRS
  • SERVINGS: 10
  • MAKE-AHEAD

Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness. Omit the pig's foot for a lighter broth.

  1. 2 pounds lean slab bacon, in one piece
  2. 1 whole pig's foot or two halves
  3. 8 large yellow onions—1 whole, 7 sliced 1/4 inch thick
  4. 2 gallons of water
  5. 1/4 cup rendered pork fat or vegetable oil
  6. Salt
  7. 1/2 cup all-purpose flour
  8. Two 12-ounce bottles brown ale
  9. 6 rosemary sprigs
  10. Freshly ground pepper
  11. 12 ounces rustic bread, cubed
  12. 6 tablespoons unsalted butter, melted
  13. 6 garlic cloves, peeled
  14. 4 cups shredded Gruyère cheese (about 1/2 pound)
  1. In a pot, cover the bacon, pig's foot and whole onion with the water and boil. Simmer over moderately low heat until the foot is tender, 3 1/2 hours. Strain the broth and return to the pot, reserving the bacon and pig's foot.
  2. Boil the broth until reduced to 2 quarts, 25 minutes; skim off the fat or refrigerate overnight and then skim off the fat. Remove all the lean meat from the bacon and pig's foot, cut into bite-size pieces and reserve.
  3. Meanwhile, in a large pot, heat the rendered fat. Add the sliced onions and season with salt. Cover and cook over high heat, stirring, until the onions are wilted, 15 minutes. Reduce the heat to moderate and cook until the onions are very soft, 30 minutes. Uncover and cook over moderately high heat, stirring, until the onions are lightly browned, 10 minutes. Remove from the heat and stir in the flour until smooth.
  4. Return the pot to the burner. Add the strained broth, ale and 4 of the rosemary sprigs and cook over moderately low heat, stirring, until the soup thickens. Simmer the soup for about 15 minutes, until no floury taste remains. Add the reserved meat and season the soup with salt and pepper. Discard the rosemary.
  5. Preheat the oven to 350°. On a rimmed baking sheet, toss the bread cubes, melted butter, garlic and the remaining 2 rosemary sprigs; season with salt and pepper. Bake for 30 minutes, until the croutons are crisp. Discard the rosemary and garlic.
  6. Preheat the broiler. Ladle the soup into heatproof bowls on a baking sheet and top with the croutons and cheese. Broil for about 2 minutes, until bubbling, and serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.