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French Onion Soup Tout de Suite


  • 2 tbsp. O&CO. Everyday olive oil
  • 1 tbsp. butter
  • 6 medium onions, peeled and thinly sliced
  • 1 O&CO. bouquet garni
  • ½ cup dry red wine
  • 6 cups good beef stock
  • 4 thick slices French bread, toasted
  • 2 cups shredded Gruyere or mozzarella cheese
  • O&CO. Domaine de Marquiliani Olive Oil


  1. Heat a large sauté pan with butter and everyday oil. 
  2. Add onions and slowly cook until onions are tender and caramel colored, stirring often.
  3. Add wine and deglaze pan, scraping all bits from the bottom. 
  4. Add bouquet garni and beef stock. Cover and bring to a boil. Turn down to a simmer.
  5. Arrange 4 soup crocks on a cookie sheet.
  6. Preheat broiler to high. 
  7. Ladle soup into bowls, removing bouquet garni. 
  8. Float toasted bread on soup and top with a mound of cheese.
  9. Broil until cheese melts and bubbles.
  10. Serve with a drizzle of Domaine de Marquiliani on top.