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by Josée Fiset

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onion soup… family-style!

With juniper berries, a few small sprigs of thyme and rosemary, tasty Belgian bread and plenty of Gruyère and Emmenthal cheeses, you can reinvent the classic family-style onion soup. And by separately baking the croutons in the oven until golden, you can also serve it in a whole new way.

Preparation : 25 minutes

Baking : 35 minutes

Efficiency : 4 to 6 servings



1. In a large non-stick frying pan over medium heat, heat the butter. Add the onions and cook until they’re completely soft and golden-brown, making sure they don’t burn, about 20 minutes; season with salt. Add the tomato paste and garlic, and continue cooking for about 2 minutes.

2. Deglaze with the wine and reduce liquid by half. Transfer to a large saucepan. Add the broth, juniper berries, bay leaves, rosemary and thyme. Add a generous amount of pepper. Over high heat, bring to a boil; reduce heat to low and simmer for about 15 minutes. Remove and discard juniper berries, bay leaves, rosemary and thyme. Taste the soup and adjust the seasoning.

3. Meanwhile, line a baking sheet with parchment paper and spread the toasted bread slices side by side on the prepared sheet. Sprinkle generously with cheese and brown under the broiler.

4. Transfer the piping hot soup to a large serving bowl. Top with the au gratin croutons and serve. You can also make individual portions, top each serving with toasted bread and cheese and bake until cheese is melted.


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