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French onion soup is the ultimate comfort food. With a broth at la Fin du Monde, it is even tastier. This recipe is perfect for a Sunday lunch in the middle of winter!



A collaboration with

Samuel Joubert

Le Coup de Grâce


  • 6 medium onions (2 lbs 1/2) peeled and finely chopped (2 red, 2 white, 2 Vidalias)
  • 1 green onion chopped finely
  • 1 bottle of Fin du Monde (750 ml format)
  • 1 garlic clove chopped finely
  • 3 tablespoons of olive oil or butter
  • ½ cup of Porto
  • ½ cup of red wine
  • 4 cups beef broth
  • 1 VERY small pinch of dried thyme
  • ½ teaspoon celery seeds
  • 1 large bay leaf (to be taken out before putting in oven)
  • Salt, ground pepper to taste
  • 6 French bread slices – 1 cm (1/4 in.) thick
  • 2 cups of grated swiss cheese (gruyère or emmental)
  • 1 cup of fresh grated Parmigiano Reggiano cheese


  1. In a large saucepan, caramelize half the onions at medium/low heat (1 of each color), the green onion and the garlic in the butter or olive oil, stirring often, until mix is a dark golden color (about 20 minutes).
  2. Deglaze with Fin du Monde, while scraping bottom of pan. Reduce to half.
  3. Add broth, Porto, red wine, thyme, celery seeds, bay leaf and leftover onion.
  4. Preheat over to 450°F.
  5. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for about 25 minutes.
  6. Pour soup into 6 bowls, add a slice of bread over each one and cover with 75 ml (1/3 cup) of Swiss cheese and 1/6 cup of fresh Parmigiano Reggiano.
  7. Place the bowls on a cooking tray, brown.


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