How not to make onion soup.

Not Onion Soup

(Also not for the faint of heart or those who don’t like onion or garlic)

Slice thinly:

  • 1 large onion – Vidalia by preference, yellow otherwise

Chop coarsely:

  • One medium shallot
  • As much garlic as you can imagine possibly wanting (or one clove)

Melt in large saucepan but do not boil:

  • 2/3 stick butter

Gently simmer the onion, shallot, and garlic in the butter until all are brown.


  • Between 1/4 and 1/2 cup heavy beef broth or stock – Not too much, or you’ll accidentally make soup
  • 1/2 to 1 tsp Worchestershire sauce
  • 1 tsp Soy sauce
  • Pepper, oregano, thyme, sage to taste

Bring to simmer, remove from heat. Pour into a small, shallow stoneware bowl – large enough to get a depth of about 1/2″ or thereabouts.

Cube or slice into 3/4″ pieces:

  • Enough french or sourdough (or to your taste) bread to cover bottom of the dish

Cover onion-broth-bread generously with:

  • Slices or grindings of your favorite white cheeses (I prefer provolone with a sprinkling of asiago)

Bake at 350 degrees until cheese begins to bubble and brown. If you like, broil briefly to brown the rest of the cheese.

Serve hot, carefully.