Irvina Lew, Real Food Traveler’s Europe Editor, loves to recreate delicious dishes at home that she’s had at some of the world’s best restaurants and hotels. Her recipe for French Onion Soup (“Chez Lew”) is no exception. She graciously shares the recipe so we can enjoy the cozy classic in our own homes. 

Save this easy Onion Soup recipe to Pinterest so you can make it anytime. Graphic by RealFoodTraveler.com.

Easy French Onion Soup Recipe “Chez Lew”

Recipe courtesy Irvina Lew, travel writer and Real Food Traveler Europe Editor

French Onion Soup is one of my favorite cold-weather meals. I eat it “out” on cold, or wet days, and make it at home, all winter. I used to teach my French students to make it (using boxed stock), whenever we could use the Home Economic’s kitchen, at school. This recipe is always served individually, in oven-proof crocks. (Tip: I make and freeze stock, using carrots, onions, celery, parsley, dill and frozen chicken thighs or legs).

Serves 4

Ingredients:
4 large sweet Vidalia or Spanish onions
Butter (4 oz)
Olive oil (2 TBS)
Splash of brandy

2 quarts homemade or boxed organic chicken stock (or vegetable broth).

4 one-inch diagonal slices, day old or frozen, baguette
4 1/8th inch thick slices gruyere or Swiss cheese

Hungry for more? Get Irvina’s recipe for Salade Nicoise.

Instructions for this easy French Onion Soup:
Sauté the onions in olive oil and butter until golden and caramelized. Add salt and pepper to taste.
Add a splash of brandy (Never in the classroom!)
Add onions to the clear stock.

Place crocks on cookie sheet

Pour soup into 4 oven-proof crocks.
Top with thick-sliced baguette (Tip: I keep slices in the freezer).
Top the crock with a slice of cheese.
Broil until bubbly.
Serve, with a green salad.

Read more about Irvina’s experiences on her Instagram account, SipSupStaySpa, here.

Hungry for more? Read about one of Irvina’s favorite French Onion Soup meals at Brasserie Lumiere.

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