My daughter has been on a full-on French Onion Soup kick lately—and she’s not messing around. She’s taste-tested her way through restaurants including two local favorites: BierHaul Farm House (Thornton) and White Dog Café (Glen Mills). After very serious consideration, we have a winner: BierHaul.
Not long after, I received a magazine from another local gem, Realtor Fran Day, and wouldn’t you know it—inside was a recipe for French Onion Soup. Irony? Fate? Either way, it felt like a sign. Of course, I had to make it.
True to form, I can rarely leave a recipe alone. I adapted it to fit our tastes, our pantry, and—let’s be honest—our love of extra cheese. The result? A rich, deeply comforting soup that is now officially a close to my daughter’s favorite.
What I adore most about this soup (besides the Gruyère blanket) is its local spirit. From restaurants to realtors to shared recipes, it’s a reminder of how much beauty and flavor live right here in our community. A little old-fashioned word of mouth in our very noisy online world. 💜
Shouting out some local love:
@bierhaul • @whitedogglenmills • @lifestylesinthornbury
Pro tip: Triple the recipe. As written, the three of us barely got seconds—well, two of us did.
MHB: Mom Held Back.
And if you’re wondering how this ties into my freshwater pearl jewelry—here it is:
This soup, much like pearls, is a lesson in patience and transformation. Onions slowly braised into something rich and beautiful. Pearls formed over time, imperfect, luminous, and full of character. The good stuff is never rushed.
RECIPE:
Baked French Onion Soup with Gruyère Topping
Recipe adapted from Louise Pickford
(asterisks indicate my tweaks)
“Slowly braised onions are truly one of life’s pleasures—especially in this classic, comforting soup topped with melted cheese.”
Ingredients
- 5 tablespoons extra virgin olive oil
- 2 lb. 4 oz. onions, thinly sliced (mandolin highly recommended*)
- 2 garlic cloves, finely chopped
- ½ cup fruity red wine (boxed Cabernet worked beautifully*)
- 4 cups stock (I used 2 cups chicken stock + 2 cups beef bone broth*)
- ½ French baguette
- 2/3 cup grated Gruyère (I doubled this and should’ve tripled it—so I suggest tripling*)
- 2 tablespoons grated Parmesan (double this too*)
- Sea salt & freshly ground pepper (go easy if using salted broth*)
- Pinch of red pepper flakes*
Instructions
- Preheat oven to 400°F.
- Heat oil in a 4-quart Dutch oven over medium heat. Add onions and garlic, season lightly with salt and pepper, and cook slowly for about 25 minutes, stirring often, until soft and lightly golden.
- Add wine, bring to a boil, and simmer for 5 minutes until mostly evaporated. Pour in stock, return to a boil, and season to taste.
- Slice baguette into ½-inch pieces and arrange over the soup. Scatter generously with Gruyère and Parmesan.
- Bake uncovered for 10–15 minutes until bubbling and golden. Broil briefly if you like a deeper crust.
- Cool for 10 minutes before serving—if you can wait.