Swiss Onion Soup

My son came home from a school trip, where he had French Onion soup for the first time. He said he wanted to try to make it, but swapping out the traditional beef stock with hay stock! Of course, any time someone says they want to cook with Hay Stock, my ears perk up. So, we decided to go buy some onion, and get to work!

“Work” here involved making baguette (although you can purchase one for time savings), shredding some Gruyere, and actually making the soup. But, in the end, this one had a rather unique flavour and was quite tasty! We opted to name it “Swiss Onion Soup” because of the inclusion of hay stock, and the fact that we will forever associate hay stock with our ski trip to Zermatt a few years ago.

Time: 60-90 Minutes

Ingredients:

• 2 good sized Sweet Onions
• 1 Liter (~1 quart) Hay Stock (although you could use veggie or beef stock if you prefer)
• A splash of dry white wine
• Worcestershire Sauce
• 2-3 tablespoons Butter
• Dried Parsley
• Dried or Fresh Thyme
• Bay Leaves
• Baguette
• Gruyere Cheese
• Optional if you like a thicker soup: A few Tablespoons of Flour and Warm Water

Method:

• Peel your onions, and then slice them into rings.
• Melt your butter over low heat in a large pot (we used a Dutch Oven). Then, add your onions, and cook while stirring occasionally until they caramelize (~30-35 minutes)
• About halfway through your onion cook time, add your parsley and thyme.
• As your onions cook, shred your Gruyere with a box grater or your food processor’s shredding grate.
• When your onions have fully caramelized, deglaze your pot with a little dry white wine and some Worcestershire Sauce.
• Pour your Hay Stock in, and add your bay leaves. Let simmer for 25-45 minutes. The longer you simmer, the more developed your flavours will become.
• Slice and toast your baguette.
• If you’d like to thicken your soup, combine some flour and warm water so that it’s fully dissolved into a slurry….and then pour it into your soup towards the end of your cooking time.
• Plate. Here you’ve got two options…both options start with removing your bay leaves first:
  • Scoop your soup into a soup bowl, and add your baguette. Sprinkle your cheese atop, and microwave to melt.
  • Preheat your oven to 350 degrees F. Scoop your soup into an oven safe ramekin, and add your baguette. Top with cheese, and bake to melt.
• Devour, and enjoy!