French Onion Soup with Rosemary


  • 6 large onions-julienne
  • 2 tablespoons Dijon mustard
  • 1 cup white wine
  • 1/4 cup brandy
  • 1 quart chicken stock
  • 2 quarts beef stock
  • 2 cups flour
  • white pepper
  • kosher salt
  • 3 sprigs fresh rosemary
  • 2 cups unsalted butter
  • Swiss cheese
  • Crackers or bread

Melt butter in large soup pot and sauté onion until golden brown. Add white wine, flour, mustard and brandy. After it thickens add beef stock, chicken stock and rosemary. Bring to a boil then simmer for 25 minutes.

Remove rosemary before serving.

Serve with crackers or bread with melted swiss cheese on top.

Recipe by William Varney