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Culinary Adventure French onion soup French onion soup is my absolute favourite, guaranteed to warm up even the chilliest of autumn days. Originating in the French countryside, this simple farmhouse soup relies on good quality ingredients to make it so delicious. Imported Gruyere cheese is ideal for this recipe and I found some at The Mill Street Cheese Market in Georgetown. With such great variety, this shop is a dream come true for any fellow cheese lover! By Sarah Visheau with the bread and grated cheese, place on a tray and broil until the cheese is bubbly, serve immediately. Bon appetit! pot will burn) Pour in the stock, replace the lid, turn down to low and allow the soup to simmer for another 30 to 45 minutes Turn on the broiler to toast the bread on both sides and adjust the seasoning of the soup Ladle the soup into four ovenproof bowls, top Ingredients (serves 4) · 2 tbsp butter · 4 large onions, sliced · 1 L beef stock, preferably homemade · Salt and pepper to taste · 4 to 8 slices old bread, preferably baguette · 1 cup grated Gruyere cheese Method In a heavy bottomed pot, melt the butter on medium low heat, add in the onions with a pinch of salt and pepper Cover with a lid and allow the onions to simmer down for about 30 to 45 minutes, stirring occasionally until the onions are nicely caramelized (make sure to scrape up any dark bits, or the bottom of the Poached pears in cranberry juice This elegant dessert embodies the some of the wonderful colours and flavours of fall. Just the presentation alone will delight any of your dinner guests and what they don't need to know, is how simple it is to make! Prepare the poached pears the day ahead to save time in the kitchen and serve them with whipped cream, vanilla ice cream or creme friache. · 1 star anise · 2 tbsp dried cranberries Method From the bottom of the pear remove the core with a melon baller or small spoon Place all of the ingredients in a medium pot on high heat, place a round cut out of parchment paper over the pears and bring to a boil, reduce heat to medium low and simmer until the pears are tender, about 20 to 30 minutes (cooking time will vary, depending on the ripeness of the pears) Remove the pears and set aside Take out the cinnamon stick and star inse from the juice, turn up the heat to high and boil the liquid until it has reduced by half and has slightly thickened into a light syrup, about 10 to 15 minutes, allow to cool (make sure to taste the syrup and adjust the flavour with either more sugar or lemon, if needed). Place the pears into a container that has a tight fitting lid, pour in the cooled liquid and refrigerate until needed Serve chilled, at room temperature or warmed in individual shallow bowls, with a generous drizzle of the syrup. Enjoy! Ingredients (serves 4) · 4 Bosc pears (slightly under ripe), peeled and left whole · 1 L cranberry juice · 3 tbsp brown sugar · 1 tsp lemon juice · 1 cinnamon stick AUTUMN · 2011 10 S I D E R O A D S O F H A LT O N H I L L S Enjoy 15% OFF any size smoothie! Limit one coupon per visit. Expires November 30, 2011. Not valid with any other offer/discount. Valid at Georgetown location only. GEORGETOWN (905) 908-2161 210 Guelph Street