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2 large yellow onions, peeled and julienned
1 large red onion, peeled and julienned
3 shallots, peeled and julienned
4 cloves garlic, peeled and minced
3 tbsp. butter
3 oz. sherry
1.5 lt. veal stock (you can substitute beef or chicken stock, some chefs even use a blend of the two)
3 pc. bay leaves
2 sprig thyme
2 sprig rosemary
1 tsp. black peppercorns
TT salt
4 slices baguettes
4 slices gruyere

This recipe is very much about simple ingredients and gently cooking them, allowing their full flavours to shine through. It’s the slow and steady caramelization of the onions that provides this dish with its sweetness and complexity.

1. Place a medium sauce pot on medium heat, add the butter, followed by the onions, shallots and garlic
2. Allow this medley of onions to slowly caramelize, stirring regularly, you are looking for the onions to become evenly golden brown. This may take upwards of 45 minutes, but it is well worth the wait. It’s all about building flavours
3. Deglaze the pan with the sherry, and allow to reduce
4. Deglaze again with the veal stock, allow to come to a slow simmer, and reduce by one third
5. Prepare a sachet, by placing the herbs, bay leaves and peppercorns in cheesecloth and tying closed to create a beggar’s purse ( in a bind I have been known to use a coffee filter and do the same thing!) Tie the sachet to the handle of the pot, and immerse the sachet in the stock, allow to simmer until the soup is a nice thick consistency, remember this soup is hearty
6. Adjust the seasoning to your liking and remove from heat
7. Preheat your oven to broil
8. Place the soup in an oven proof onion soup bowl and top with day old baguette, then top with a nice thick slice of gruyere, don’t cheap out and buy Swiss cheese, you’ve worked so hard to make a great soup, finish it the way it’s meant to be!
9. Melt under the broiler until nicely browned, 1-2 minutes

Enjoy this rich dish on a cold winter’s day, and try to resist the temptation to dig right in. I don’t know how many times I have burnt my tongue on French onion soup because the anticipation was killing me.

Prep time: 45 minutes
Cook time: 15 minutes
Feeds: 4

Ingredients
Found at the City Market Downtown on 104^th st.
4-6 Serben Free Range boneless centre cut pork chops
1 bundle Kuhlmann’s Market Gardens rainbow chard
4 pc. each Sundog Organic Farm’s Chioggia and golden beets
2 pc. Steve & Dan’s B.C. Fruit’s freestone peaches
12 pc. Steve & Dan’s B.C. Fruit’s prune plums
4 tbsp. Coal Lake Honey Farm’s honey

From my pantry
1 tbsp. minced shallots
1 tsp. minced ginger
1 tsp. minced garlic
1 cup arborio rice
½ cup white wine
3 cups light stock, vegetable or chicken
1 bay leaf
¼ cup white balsamic vinegar
1 tbsp. fresh basil
4 tbsp. fresh parmesan
4 tbsp. canola oil
2 tbsp. whole butter

For the Compote

1. Preheat the grill
2. Half the peaches and plums, remove the stone, then slice into wedges, keeping the peaches separate
3. For added flavour, lightly grill the peaches, this should only take 2-3 minutes
4. In a pot combine white balsamic and honey, allowing the honey to dissolve over medium heat
5. Add the grilled peaches, and the plums, allow to cook until the fruit has softened, but try to keep the integrity of the fruit, 5-6 minutes
6. Set aside to cool, once cool, add the chopped basil

For the Roasted Beets

1. Place the beets in a medium pot of water, and cook until firm yet tender, 15-20 minutes
2. Cool quickly, and then peel
3. Cut into wedges, and place on baking pan

For the Risotto

1. In a medium sauce pot, warm the canola oil, add the shallots, ginger and garlic
2. Cook until translucent, but do not brown
3. Add the rice, and coat evenly with the oil
4. Deglaze the pan with the white wine, and reduce
5. Add the stock, ladle by ladle, stirring constantly to create a creamy, well cooked risotto, firm, yet tender
6. Spread out on a baking pan to cool

At Dinner Time

1. Warm up the grill, and then place the beets on the top rack to roast slowly
2. Season the pork, and begin to cook until your liking, I recommend medium to medium well
3. While the pork is cooking, heat up a medium sauce pot and lightly oil
4. Saute the rainbow chard until tender, then add the risotto, and a small amount of stock or water to reheat
5. Once the risotto reaches a nice creamy point, finish it with the parmesan and raw butter, stir in until creamy, adjust seasoning
6. Put the dish together and enjoy the fruits of your labour!