French onion soup from Au Cochon

This recipe comes courtesy of Chef Mark Barbarich from Au Cochon in Birmingham. The French cafe is now serving breakfast, lunch and dinner seven days a week. To learn more, visit

French Onion Soup
Yield: One gallon (approximately 16, 8 oz. portions)


5 lbs. Onion, julienned 
1/4 lbs. Butter
1 Tbsp. Tomato Paste
1/4 cup All Purpose Flour
2 cups Red Wine
1 gallon Remoulage or Beef Stock
1 cup Veal Glace
2 Tbsp. Whole Grain Mustard
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Ground Black Pepper
2 Tbsp. Worcestershire Sauce
2 Tbsp. Honey
1 Tbsp. Salt
Toasted crouton, grated gruyere or swiss cheese for serving

Caramelize the onion with butter over medium-low heat. 
Add flour and tomato paste and stir until well incorporated. 
Raise heat to high and whisk in red wine. 
Continue to cook until reduced by half. 
Add remaining ingredients and simmer for about 30 minutes. 
Adjust seasoning as desired. 
To serve, ladle hot soup into a crock. 
Top with a piece of toasted crouton and cheese, and brown under a broiler.