Chef Sarah McIntosh’s French Onion Soup

Serves 4-6 servings
Meal type Bay Leaf, Brandy, Cheese, Onions
Season Fall, Winter


  • 1 1/4 T butter
  • 1 t minced garlic
  • 4 onions, Frenched and caramelized
  • 1 c flour
  • 1/3 c brandy
  • 1/4 thyme
  • 1/2 of a bay leaf
  • 1/8 t black peppercorn
  • 4 quarts veal stock
  • Brioche (enough slices for each serving)
  • Comte (enough slices for each serving)


1 Place butter in large pot. Roast garlic and butter until nice and toasty.
2 Add in onions (which have already been caramelized).
3 Add flour.
4 Cook for 5-10 minutes.
5 Deglaze the pot with brandy, making sure all of the flour is mixed in.
6 Bunch thyme, bay leaf and black peppercorn in a cheesecloth or sachet and add to pot.
7 Pour in veal stock. Simmer on low for two hours.
8 Once soup is done, scoop into individual bowls (to withstand the heat of the oven).
9 Top each bowl with a slice of brioche and then a slice of comte.
10 Put in broiler until cheese is golden brown.