beanCooking: French Onion Soup

There’s something about French Onion Soup that feels like a hug from someone who knows all your secrets but still thinks you’re wonderful.

I'm continually amazed by how many people have never tried it!

When I make it, I start with Lipton Soup Mix (because I'm a busy woman with a life) or a reduced/no-salt beef broth if I’m cooking for someone watching their sodium intake.

The real magic, though, comes from using a variety of onions — ideally sweet. I let them caramelize low and slow on the stovetop for a few hours until they’re meltingly soft and golden. This is not a recipe for rushing.

Pour yourself a glass of vino and turn on Deano! Yes, that is exactly what I'm doing on rainy days at home when I'm not on set.

I work in film now, but I was once a musical theatre kid. Once you've experienced what it's like to perform in front of a live audience, ugh... if you truly loved the stage, it never leaves you! There's nothing wrong with an impromptu song and dance in your kitchen. I recommend it!

If you're looking for wine suggestions, these are some of the reds I've beanLoving:

Reif Estate Reserve  A Merlot with big fruit flavour and more of an oak influence. Balanced and spicy. Niagara on the Lake

Ces't La Vie - A Pinot Noir known for its fruity character and Syrah for its body and peppery notes. France

Meomi A Pinot Noir that's intense, smoky & extroverted with notes of cherry, cedar, mocha & toast. California

For the bread, I skip croutons and go for crusty bread, torn into rustic chunks and added to the broth. I’m careful not to overdo it — I like the bread to soak up flavour without taking over the bowl, but that’s a personal choice.

Cheese is non-negotiable. My go-to is mozzarella for that glorious stretch factor, but marble will work in a pinch. I stir a bit of shredded mozzarella into the broth for richness, then pile more over the bread, lacing it across the top before broiling.

Pro tip: keep an eye on those bowls while they’re under the broiler — they go from golden perfection to burnt faster than you think.

I always make a big pot of broth so second (or third) helpings aren’t just possible — they’re expected.This isn’t just soup. It’s another fabulous French Canadian dish that warms you right through.

You’ve probably heard of Marry Me Chicken; this soup might spare you a divorce. If not… refer to those wine suggestions I shared with you above.