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Onion Soup

Onion Soup

Owner Claudio Guerra

Spoleto, www.fundining.com, Northampton, MA


  • 3 Large Onions
  • 3 Tlbs. Clarified Butter
  • ½ cup Apple Jack
  • ½ cup Red Wine
  • 2 Bay Leaves
  • 30 oz. Chicken Stock
  • 1 Baguette


Cut 2 Larger Onions in ¼ inch slicesPut Onions into a very hot frying pan and add 3 Tbls. of clarified butter.Caramelize onions on one side before turning them over and caramelizing on second side.Deglaze with ½ Cup of Apple Jack (use caution could flame up)When Onions are very dark brown put in a stock pot and add ½ cup of red wine.Let reduce to almost gone then add 30 oz. of chicken stock, 2 Bay leaves and let simmer for ½ hour.

To serve:

Put in crock and top with 1 inch toasted baguette, top with a hand full of gruyere cheese and broil until cheese melts and starts to brown. Makes 4 servings