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Where in Los Angeles could we go after a delightful Brentwood cocktail party? The Woodside Restaurant, of course, where the onion soup has everything traditional Parisian onion soups have: a rich broth, lots of onion flavor, a delicious crouton and just the right amount of cheese. The chef adds a splash of balsamic vinegar for an extra edge.Plus: More Soup Recipes and Tips

Food & Wine
March 1999

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Credit: © Maura McEvoy

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Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan. Add the onions and cook over moderately high heat, stirring frequently, until softened and starting to brown, about 15 minutes. Add 2 tablespoons of the Madeira, reduce the heat to moderate and cook until evaporated. Continue adding a total of 1/2 cup of the Madeira, 2 tablespoons at a time, stirring often and cooking until evaporated before adding more, about 15 minutes. Continue cooking the onions, stirring, until deep brown, about 10 minutes more.

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  • Add the chicken and beef stocks to the saucepan and bring to a rolling boil. Reduce the heat to low and simmer until the soup is flavorful and the onions are tender, about 1 hour. Season with salt and pepper and stir in the balsamic vinegar and remaining 2 tablespoons of Madeira.

  • Preheat the broiler. Arrange 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls, top each with a bread slice and cover the bread with the cheese. Broil for 1 to 2 minutes, until the cheese is golden and bubbling. Garnish the soup with the scallions and serve.

Make Ahead

The onion soup recipe can be prepared through Step 2 and refrigerated for up to 2 days.

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