As the trees start to surrender and shed the last of their foliage, cooler temperatures lead us to the warmth and comfort of soup. Whether it be a hearty chowder or a simple broth based soup, our bowls beg to be filled with flavors that wrap our souls in blankets of tenderness that only a great soup can bring.
Our new French menu features a classic French Onion Soup that’s bursting with savory herbs coupled with the sweetness of onion and topped with garlic croutons and bubbly cheese. This marriage of caramelized onions and rich broth is sure to bring any soup lover to their knees. Enjoy this simple recipe!!
French Onion Soup
4 tablespoons (½ stick) unsalted butter
6 large onions (about 5 lb.), thinly sliced
2 large shallots, finely chopped
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
½ cup dry vermouth or dry white wine
1 tablespoon white wine vinegar
4 sprigs flat-leaf parsley
2 sprigs thyme
1 bay leaf
8 cups low-sodium chicken or vegetable broth
8 slices ¼”-thick slices country-style bread, toasted
8 ounces sliced Gruyère
8 10-12 oz ovenproof bowls
Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups; discard herb bundle.
Preheat oven to 450°. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown.
Our French menu includes additional classic French dishes you can learn to make with someone you love. Check out our calendar to see what’s available and book your private date night or class now!!