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“Everyone bow to Mr. Brown.”
1hr 15mins

Ingredients Nutrition


  1. Cook the onions in a large heavy pot, in the oil. Cook very slowly, and don't bother stirring the onions for a while. About 15 minutes.
  2. After the onions are very darkly caramelized, deglaze with the white wine. Reduce this au sec before proceeding with the stocks and juice.
  3. Find a way to easily remove your herbs. I prefer a sachet, which is just a little sack made of cheesecloth, and fastened with butcher's twine. Simmer the herbs in with the soup for about 30 minutes.
  4. This is another soup that I should note that its flavor will increase as it sits. So cook early.
  5. Finish it with a good strong shot of brandy to perk it back up.
  6. As for the cheese, I recommend using a little slab of crusty bread as a raft over the soup and melting the cheese over the whole thing. Use the broiler in your oven. I don't like the cheese browned but some do. Let it run all over the sides of the bowl. It'll really add to the effect.

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