top of page
  • Writer's pictureKayla Borgen

French Onion Soup


  • 3 large sweet onions, sliced thin

  • 3 Tablespoons Napa Valley Naturals Organic Extra Virgin Olive Oil (available at Weekends!)

  • 5 cups or 3 (14-ounce) cans beef broth

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam (available at Weekends!)

  • 1 loaf of your favorite Zingerman's bread, cut into 1-inch slices, toasted (available at Weekends!)

  • 4-6 ounces Gruyere, Swiss or Provolone cheese, grated


  1. Over medium heat, warm oil in a large stockpot or Dutch oven.

  2. Add onions and cook for 15 minutes, stirring occasionally, until lightly browned.

  3. Reduce heat to low and let simmer, stirring occasionally.

  4. Cook for 35-45 minutes until onions are a deep, golden brown.

  5. Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil.

  6. Reduce heat to low and simmer for 20-25 minutes.

  7. Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated cheese.

  8. Broil 2-3 minutes until cheese is bubbly and browned.

  9. Garnish, if desired, with fresh chives, parsley or thyme.


bottom of page