( named after Ronald & Vee MacDonald )
This is a basic ‘onion soup recipe’ of ours, without too many ingredients, but it has a wonderful twist to it. This gives the soup a deep richness that I haven’t tasted in too many other recipes.
I think it’s one of the the best French Onion Soup recipes that you wll find.
Imagine…a secret ingredient that is at your fingertips, in your cupboard, and adds such flavour to an already wonderful soup! A spoonful of instant coffee gives this soup a delicious flavor which sets it apart from others.
This recipe is from years back, given to me by friends of my parents for a wedding gift when we got married at City Hall in 1978. Soup bowls, baskets and the delicious recipe was great!
Over the past 31 years, we have shared this recipe and I really can’t tell you that I have tasted any better…actually I have not!
2 lbs onions
1 cup margarine or butter
6 cups water
2 chicken boullion cubes
2 beef boullion cubes
1 tsp coffee ( to taste )
black pepper to taste
1/2 cup mozzarelo cheese
french bread if available or ends ( heels ) of the bread
1/2 to 1 cup parmesan cheese
*Optional ( splash of red or white wine – splash of worchestshire sauce, thyme )
Chop onions into nice sized pieces ( fairly small ). Add margarine or butter to a soup pot and saute onions.
Add 3 cups of water and boullion cubes and simmer for 30 minutes.
Add the rest of the water, coffee and black pepper and optional ingredients if desired.
Oh yes…the secret ingredient….Coffee..something available in most cupboards, but makes the soup taste that much better! Give it a try 🙂
Cook for another 20 minutes. Add soup to bowls, top with french bread ( or crusts if that is what you have ) and top with mozzarello cheese. Bake for 20 minutes at 320 degrees.
These baskets were given to us…in 1978 as a wedding gift from Ron and Vee MacDonald….a gift of love.
Remove and top with parmesan cheese and broil until a nice golden brown.
( You can also top again with mozza if desired and broil again )