French Onion Soup

Serves 4-6

Vidalia onions, peeled, cut in half and thinly sliced 6 large
Olive Oil 2 tblsp.
Unsalted Butter 2 tblsp.
Garlic, finely minced 2 cloves
Beef Stock 8 cups
White Wine 1 cup
Bay Leaf 1
Dried Thyme 1⁄2 tsp.
Kosher Salt & Pepper To taste
Baguette 4-6 slices
Gruyere Cheese, grated 1 1⁄2 cups


1. Add olive oil and butter to a large Dutch oven, sauté the onions on medium heat until they are caramelized, about 30-40 minutes. If you’re not using Vidalia or Walla Walla onions, add a pinch of sugar halfway through the process.

2. Add the garlic and sauté for 1 minute. Then add the beef stock, white wine, bay leaf and thyme. Cover and simmer on low heat until the flavors have blended; it may take up to 2 hours! Keep tasting every 30 minutes until you the broth has become super dark brown and you can taste the sweetness from the onions. This is very important; you can have a “good” tasting soup in about 40 minutes but an “incredible” tasting soup after 2 hours of slow simmering. Once you achieve the rich taste, add the cognac and let soup rest while you toast the baguette slices.

3. Toast the baguette slices and place one slice in each bowl. Remove the Bay Leaf from the soup and fill your soup bowls about 3/4 full. Top with as much cheese as you like. The baguette will float to the top of the bowl. Place all the bowls on a sheet pan, place under the broiler until the cheese melts. Enjoy!