Chef Justin Bohémier,
La P’tite France
A spin on classic French onion soup, this decadent version is sweet and velvety. Chef Justin suggests letting the onions turn dark brown for the best flavour.
3 yellow onions, sliced
4 cups chicken stock
2 cups heavy cream
2 cups water
3 garlic cloves, halved
1 oz Caribou liquor
salt and pepper
1. In a large stock pot, heat oil and cook onions until golden brown.
2. Add stock, cream, water and garlic and bring to a boil.
3. Reduce heat and simmer for 1 hr, stirring occasionally.
4. Season with herbs and add liquor. Return to a boil for 10 mins.
Yield 4 servings