The Onion Soup is a classic Canadian dish.
And if you haven’t been to Canada yet, it’s one of our favorite dishes.
The soup is usually served at the beginning of summer, and it’s traditionally served with onions and celery sticks.
This recipe is one of the most popular in the world and is a great way to get some fresh, creamy onions.
This Onion Soup recipe is made with sauteed, chopped onions and cream.
You can add some fresh thyme and garlic for a kick to the taste.
The sauteeing technique can also be used to make the soup thick and creamy, making this soup one of Canada’s best.
To make the onion soup, you can either make a broth or soup using a stock.
The stock will keep the soup creamy and creamy for hours in the refrigerator.
The onion soup is great when served over rice, but you can also make this soup with mashed potatoes.
You’ll need: 1 tablespoon onion, chopped (I used 2 large onions, about 4 tablespoons) 1/4 cup fresh thymine (or 3 cloves, about 1/2 cup) 1 tablespoon olive oil, plus more for frying 1 large potato, peeled and diced 1/3 cup fresh parsley, chopped 1/8 teaspoon salt 2 tablespoons cornstarch, or more to taste (optional) 3 tablespoons flour (or more to make it thick and fluffy) 1 cup water 1 tablespoon chopped parsley Directions: Heat a medium pot of water over medium-high heat.
Add the onion, and cook until soft, about 3 minutes.
Add more water if the onion is getting too soft.
Stir in the thyme, garlic, and parsley and cook another 3 minutes or until all of the ingredients are incorporated.
Add in the stock and bring to a boil.
Reduce the heat to medium-low and simmer uncovered for 20 minutes, or until the potatoes are soft.
The onions should be cooked through and the soup is thickened with the soup.
Serve with mashed potato and a slice of fresh cheddar cheese for dipping.
Notes: *Note: The recipe was originally published in September 2015 and was updated in May 2017 to include a photo of the soup that has since been removed from Google News.