French Onion Soup

Recipes from 8/12/17 by Chef Michelle Bernstein


6 cups yellow onions, julienned

½ yellow onion

2 tablespoons olive oil

2 tablespoons butter

½ teaspoon sugar

3 tablespoons flour

6 cups beef stock

1 cup white wine

¼ teaspoon ground sage

1 bay leaf

4-5 sprigs thyme, tied together

2 inch piece of parmesan rind

8 slices French bread, 8 slices ½ rounds

1 tablespoon olive oil

3 tablespoons Cognac

½ raw yellow onion, grated

4 ounces parmesan cheese

12 ounces grated Swiss cheese


Heat a heavy, oven-safe, stock pot over medium-low heat and add the oil once the pot is hot.  Melt the butter into the hot oil.  Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.  Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning.  Onions should be clear and very tender once finished.  Turn up the heat to medium-high, and add the sugar and 1 teaspoon salt.  Continue cooking while stirring until onions are caramelized.


Reduce the heat to medium-low and stir in flour.  Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).  Stir in 1 cup of beef stock, and stir heavily for a couple seconds.

Add the rest of the stock, wine, sage, and bay leaf, thyme and parmesan rind.  Bring to a boil, then reduce heat and simmer for 30 minutes.


Pre-heat oven to 325˚F.  Drizzle both sides of the bread slices with olive oil, and place on a baking sheet.  Cook the bread in the oven for 15 minutes on each side or until crunchy and lightly golden brown.


Taste soup, and add salt and pepper as needed, then remove the bay leaf, thyme and parmesan rind.  Add Cognac, and grate the ½ raw onion into the soup.


Pour the soup into smaller oven safe bowls for serving.  Place the bowls on a sheet pan.

Cover the soups with the bread, forming a single layer bread top.  Generously sprinkle the top of each soup with parmesan and Swiss cheese.


Place the soup on a baking sheet and bake for around 10 minutes, or until cheese is melted.  Turn the broiler on and brown the cheese.  Remove from the oven and let cool for a few minutes before serving very, very carefully.