Recipes: Soups

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French Onion Soup

Recipe courtesy of Chef Keith Snow of Harvest Eating.


  • 2 large sliced sweet onions, about 3 cups
  • 1 bunch fresh thyme
  • 2 pint organic beef broth
  • 3 Tbsp. high-quality sherry wine
  • 4 slices quality artisan bread, cut 1 inch thick
  • 3/4 cup Gruyere cheese, grated


  • In a heavy bottomed pot add oil over medium heat. Add sliced onions and cook for two minutes stirring constantly.
  • Reduce heat to low, cover and cook for 30 minutes. Be sure to check often to make sure pot does not go dry. You need a tight fitting lid.
  • Take off lid, cook onion to a deep rich mahogany color. De glaze with sherry wine.
  • Add beef stock, cook for another 20 minutes. Season with salt and pepper. Add soup to each serving bowl. (oven safe)
  • Top with crouton, add grated Gruyere cheese, place under broiler for 5 minutes..or less to brown cheese slightly. Top with a few thyme leaves.

Chef’s Note: If you do not attain deep brown caramelized onions, DO NOT continue with the recipe or it will not be right. Continue cooking the onions until they are very dark but not burnt.

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