5 Onion Soup

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Executive Chef Chef Wiedmaier



  1. Heat large pot and melt butter.
  2. Add the sliced onions and shallots and caramelize well.
  3. Tie the small bunch of thyme with butchers twine and add to the pot along with the caraway seeds.
  4. Add the chicken stock and fond de veau and let simmer for 20 minutes.
  5. Season with salt and pepper to taste.
  6. Remove thyme bunch before serving.


  1. Spoon the soup into serving bowls and top with croutons & gruyere cheese.
  2. Place bowls under broiler until cheese is melted and caramelized.
  3. Garnish with scallions and chopped chives.