Onion soup pops up everywhere once the weather gets chilly—who can resist that dreamy cheese pull?—but not many kitchens get it right, and no amount of Comté can make up for a ho-hum broth. At this steakhouse from Jackie Greenbaum and Gordon Banks, there are no such problems. Chef Adam Harvey derives his soup from a recipe he learned decades ago at Alexandria’s Morrison House, and the broth—amped with Worcestershire and lemon—could stand on its own. But slowly cooked onions deglazed in port, sherry, and Madeira, plus lots of gooey Gruyère, make it a bowl to remember.
Onion soup pops up everywhere once the weather gets chilly—who can resist that dreamy cheese pull?—but not many kitchens get it right, and no amount of Comté can make up for a ho-hum broth. At this steakhouse from Jackie Greenbaum and Gordon Banks, there are no such problems. Chef Adam Harvey derives his soup from a recipe he learned decades ago at Alexandria’s Morrison House, and the broth—amped with Worcestershire and lemon—could stand on its own.
But slowly cooked onions deglazed in port, sherry, and Madeira, plus lots of gooey Gruyère, make it a bowl to remember
Onion Soup Cheese Comfort Food Steakhouse Recipe
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