French Onion Soup

Yield: 4-8 servings          Prep and Cooking Time: 2 hours


  • 2 lbs onions, (preferably vidalia onions) sliced
  • 6 tbsp butter
  • 1 1/2 tbsp olive oil
  • 1 tsp granulated sugar
  • 2 tbsp all purpose flour
  • 1 1/4 sherry wine
  • 32 oz or 5 cups beef broth
  • 1 lb gruyere cheese or swiss cheese
  • 1 loaf french bread
  • 3 oz parmesan cheese
  • salt and pepper for taste


Crostinins2.JPGFrench Onion Soup3.JPG


  1. Preheat oven to 350ºF
  2. Cut the french loaf in 3/4 inch diagonal cuts and place on sheet pan. Add salt, pepper and parmesan cheese (see photo above).  Place in oven and bake crostinis until brown and crispy, about 5 minutes. Remove and set aside to cool.
  3. In a shallow pot on medium-high heat, add the butter, olive oil, sugar and onions and let cook until caramelized (brown) uncovered stirring occasionally. It will take up to 1 hour to cook and caramelize the onions.
  4. Once caramelized, add the flour (sprinkle it to avoid clumping), stir until completely combined. Begin to add the sherry and broth, let cook another 30 minutes until it thickens on medium-low heat.
  5. Using a ladle, begin to add the onion soup in shallow (oven proof) bowls or ramekins. Place them on a sheet pan then add the gruyere cheese or swiss cheese on top and place in oven until the cheese is completely melted.  Place 2 slices of parmesan crostinis on top and serve.
  6. Happy Eating!

NOTE: If you don’t feel comfortable adding the flour as is, you can create a flurry by adding a bit of the sherry wine or beef broth in a cup then add the flour and whisk until the flour is dissolved.


Sweet Potato Garbanzo Soup


  • 2 large sweet potatoes (about 6 cups), small diced
  • 1 medium onion, small diced
  • 6 sticks of celery, small diced
  • 4 minced garlic cloves
  • 4 tbsp oilve oil
  • 2 tbsp butter, unsalted
  • 2 bay leaves
  • 2 tsp paprika
  • 2 tsp oregano
  • 1/2 tsp cayenne
  • 1/2 tsp ginger
  • 2 cups beef broth
  • 4 cups chicken broth
  • 1 (15.25oz can) corn
  • 1 (280z can) diced tomatoes
  • 1 (15.5oz can) garbanzo beans (any of your choice)
  • salt and pepper for taste


  1. Add oil and butter in pot on medium-high heat.  Then add the celery, onions, and minced garlic; let cook until onions are translucent in color and celery is tender (about 5-6 minutes).
  2. Begin to add the sweet potatoes and stir to mix all. Then add both broths and stir. 
  3. Start adding in all the spices, except the salt and pepper.  Stir well to incorporate.
  4. Then gradually add the diced tomatoes and corn.  Add salt and pepper and let cook on low-medium heat for about 25-30 minutes.
  5. Remove the bay leaves before serving.