Recipes

Canadian Onion Soup

:25 min

:1 hr 10 min

Serves 6

1/4 cup Longo’s Salted Butter

6 large yellow onions (about 1 kg), thinly sliced lengthwise

4 large cloves garlic, minced

1 tbsp fresh Longo’s Thyme

1 Longo’s Bay Leaf

1 container (946 mL) Longo’s Chicken Broth

1 tbsp Longo’s Cider Vinegar

2 tbsp chopped fresh parsley

1/2 tsp salt

1/4 tsp pepper

3 cups toasted cubed Longo’s Bread

3 cups shredded Longo’s Grass-Fed White Cheddar Cheese

•Melt butter in large saucepan over medium-low heat; add onions, garlic, thyme and bay leaf. Toss to coat the onions with butter. Cook, stirring often, for 20 to 30 minutes or until onions are soft and a little golden. Add the broth and vinegar; cover and bring to a boil. Reduce heat and simmer for about 20 minutes. Remove bay leaf. Stir in parsley, salt and pepper. (Make-ahead - Let cool; refrigerate in covered container for up to 3 days. Reheat in saucepan until simmering before continuing with recipe.)
•Set six onion soup bowls or similar heatproof bowls (with a 1 3/4 cups capacity) on baking sheet. Divide soup evenly among the bowls. Top with the croutons and cheese. Broil about 8 inches from the heat for about 4 minutes, watching constantly, until the soup begins to bubble up around the melting cheddar. Serve immediately.

Vegetarian Canadian Onion Soup

•Replace the Longo’s Chicken Broth with vegetable broth. For a vegan soup, use vegetable broth, vegan butter, and omit the cheddar or replace it with vegan cheese.

Tip

•For toasted cubed bread (croutons), toss 3 cups cubed Longo’s sourdough or cheese bread with 2 tbsp Longo’s Extra Virgin Olive Oil and a pinch each of salt and pepper. Spread onto baking sheet and toast in preheated 400°F oven for about 8 minutes or until golden. Let cool slightly before using. (Make-ahead - Can be made up to 2 days ahead and stored at room temperature.)

Per serving: 450 calories