KAMOURASKA-STYLE MAPLE ONION SOUP
- 3 onions, peeled and sliced
- 3 leek whites, sliced
- 60 ml (1/4 cup) butter
- 125 ml (1/2 cup) maple syrup (preferably dark syrup for its robust flavour)
- 15 ml (1 tbsp) flour, browned
- 250 ml (1 cup) Kamouraska maple vodka (or other vodka of your choice)
- 500 ml (2 cups) chorizo, cubed
- 2 litres (8 cups) poultry bouillon
- 1 pinch of nutmeg
- Salt and pepper
- 8 slices of country-style bread, 1 cm (1/2 in) thick, toasted
- 1 small clove of garlic, cut in half
- 500 ml (2 cups) grated Québec raclette cheese (or other firm Québec cheese)
- In a large pot over medium heat, sauté the onions and leeks for 15 minutes in the butter, stirring a few times. Add the maple syrup and cook the onions another 15 minutes over high heat to caramelize, stirring constantly and scraping the bottom of the pot.
- Add the browned flour, stirring well. Add the vodka, chorizo, bouillon, and nutmeg, and mix well. Bring to a boil and simmer over medium-high heat for about 30 minutes. Season with salt and pepper.
- Set the oven to broil and preheat.
- Lightly rub each slice of bread with the garlic clove halves and place on a baking sheet. Sprinkle each with about 60 ml (1/4 cup) of cheese. Place under broiler for 5 minutes or until cheese is melted and golden.
- Serve the soup in bowls with a piece of toasted bread on top of each.
Servings: 8 (2 litres/8 cups)