How to make it

  • In your soup pot melt butter into about 1 tablespoon olive oil over medium low heat. Add onions and grind a little pepper in there, probably a healthy half teaspoon or so. Stir to coat onions then cover and cook for 15 minutes, stirring occasionally.
  • Remove cover, then sprinkle 2 loose tablespoons of brown sugar over top, grab your Worcestershire sauce and shake in about 1-2 teaspoons worth. Stir and cook until onions are brown and caramelized, about 10-15 minutes.
  • Deglaze pot with 1 cup of the broth, scraping up the browned bits, add remaining broth.
  • Pour some marjoram into the palm of your hand Rachael Ray style :), about a teaspoon or so, grind with the heel of your hand into the pot. Shake in a little ground mustard, half teaspoon or so. Add 3-4 tablespoons honey. Grind in about a teaspoon of sea salt. Stir the soup and bring to a boil.
  • Reduce heat to low, cover and simmer at least one hour. After 30 minutes taste your broth and season if needed. Here is where I might add more salt, pepper, honey, Worcestershire sauce or any combination thereof.
  • A little while before serving, heat up your broiler and lightly butter slices of French bread, sprinkle generously with parmesan and broil until well toasted.
  • A lot of people float their bread, top with shredded cheese and then broil, it's fabulous that way and you can too. But by this time I'm dying to eat my soup so I usually just sprinkle cheese on top of the hot soup and place my bread on top of that.
  • Note: you can use any bread you want...As you can see, leftover buns work in a pinch. If all you have is sliced white bread, set a few out to stale that morning, cut into cubes, toss in melted butter, sprinkle on the parmesan and make your own croutons. I've done this too, so I can tell you it's good that way!

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