(Makes 4 to 5 servings)


3 to 4large, mild onions, peeled
2 tablespoons (30 ml)olive oil
4 cups (1 L)beef broth
1bay leaf
1/2 cup (125 ml)red wine
2 teaspoons (10 ml)Worcestershire sauce
1/2 teaspoon (2.5 ml)black pepper
 1beef bouillon cube
 grated Parmesan cheese or shredded white cheddar


  • Thinly slice the onion into rings. Cut the rings into quarters.
  • Pour the olive oil into a large soup pot. Add the onions. Cook and stir over medium-high heat until the onions are tender and transparent.
  • Combine the beef broth, bay leaf, red wine, Worcestershire sauce, and black pepper in a bowl.
  • Add the mixture to the onions. Stir well. Bring the soup to a boil.
  • When the soup is hot, crumble the bouillon cube into the pot. Stir until it is dissolved.
  • Reduce the heat to medium-low. Cook for 20 to 30 minutes to blend the flavors.
  • Remove the bay leaf.
  • Ladle the soup into individual bowls. Top the hot soup with croutons and cheese.

Watch The Cooking Ladies prepare this recipe on video