[Originally published March 2018; some information has been updated.]

It’s Maple Syrup time at Deerhurst Resort and we couldn’t be more excited! The sap is starting to run and the good old Canadian tradition of harvesting the syrup has begun.

Maple syrup is no longer just for pancakes, there are so many creative ways to include it in any recipe. From Maple Whiskey French Onion Soup to Maple Glazed Barbecued Boneless Half Chicken or even as a sweet ending to a great meal (who wouldn’t like Maple Roasted Apple Cheesecake?) If you love experimenting in the kitchen, we thought we would share our recipe for Maple Whiskey French Onion Soup.

Maple Whiskey French Onion Soup

Serves 6
Time: 50 mins
Cook Time: 20 mins

  • 5 cups thinly sliced yellow onions
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon table salt, plus additional to taste
  • 1/2 cup Deerhurst maple syrup
  • 8 cups beef or other brown stock*
  • 1/2 cup dry red wine and your favourite type of whiskey
  • Freshly ground black pepper


  • 2 cups grated smoked Gouda
  • 12 to 18 inch thick rounds French bread, toasted until hard

1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.

2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and maple. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.

3. After the onions are fully caramelized, add the wine, and whiskey in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed Season to taste. Set aside until needed.

The homemade onion soup is so deeply fragrant and flavor-rich that it can stand alone, but that doesn’t mean we don’t enjoy the graitinéed top once in a while. Here’s how to pull it off:

5. Preheat oven to 325F. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it.

6. Mound grated cheese on top of it; how much you use will be up to you.

7. Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

Bon Appétit!

Posted March 18, 2015 by Ainsley Theis.