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French Onion Soup, an ancient Parisian stable that fortified workingmen and soothed hangovers, enjoyed newfound popularity after WWII.

(Makes 6 Portions)

8 Large YELLOW Onions (accept no substitutions.)

Clarified Butter

Scant 2 Tsp. Sugar

2 Tbs. Dijon Mustard

8 Cups High-Quality Beef Stock (2 x 32-oz, or 2 Quart)

⅓ Cup French Brandy (Cognac or Armagnac)

3 Stale Ciabatta Rolls, Split (or other thick white bread) Lightly Toasted

Grated High-Quality (Swiss) Gruyère

2 or 3 Bay Leaves

Salt & Pepper

Peel and (thinly) slice onions. Melt clarified butter is a heavy-bottomed stockpot and add onions. Sauté until they soften, then add sugar. Patiently stir until they are nicely browned. Add mustard and brandy and continue to stir for a few more minutes. Add beef stock and bay leaves, and gently simmer over low heat for an hour. Add salt and pepper as needed, then ladle into individual 12 oz. crock-style bowls. Top w/ toasted bread, then top each with a handful of Gruyère. Place crocks on a half-sheet pan and carefully broil until cheese bubbles and browns slightly. Cue up Edith Pilaf’s “La Vie en Rose” and serve.

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