Chef Pirollo’s French Onion Soup


  • 5 vidalia onion
  • 1 gallon of chicken stock
  • 3 once of brown chicken stock
  • 2 brown beer carolus
  • Thyme
  • Bay leaves
  • 2 cup Brown sugar
  • 2 cup of Gruyère cheese
  • 6 slice of old baguettes or remain bread


1 Slice the onion in thin slices, then in a big pot warm up the oil , when warm enough place the sliced onion , let it cook to colored gold color not more than that
2 When color is nice add the brown sugar and let caramelize for couple of minute, than deglaze with the beer.
3 Let simmer for about 20 minute, after add the branch of thyme and the bay leaf
4 We will add the 2 different chicken stocks and let cook for about one hour
5 When this is done pour the soup in a nice bowl than add 2 slice of bread and poor some gruyere on top of the bread and put under the broil for 10 minute
6 Tip: The more flavor you want you can subside the brown chicken stock by veal stock
7 Also you can put as much as cheese you want will be at your taste