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Poutine Soup

Servings: 6

Servings: 6
  • 6 large yellow onions, cut in large dice
  • ΒΌ cup unsalted butter
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tsp balsamic vinegar
  • 1 tsp vanilla extract
  • 4 cups high-quality beef broth
  • 4 cups high-quality chicken broth
  • shredded cheese
  1. subheading: For the onions:
  2. Preheat oven to 425F.
  3. Melt the butter in a large pyrex in the oven. Stir in onions and season with salt and pepper, mixing until onions are coated in butter.  Cook in oven until tender and well browned - about one hour - stirring every 15 minutes.
  4. Transfer onions to a skillet and cook over medium heat, stirring constantly, until the bottom of the pan starts to brown - about 5 minutes.  Add vinegar and vanilla into the pan, bringing to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
  5. subheading: For the soup:
  6. Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and bay leaf. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.

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