David Codney - The Peninsula Beverly Hills French Onion Soup

David Codney - The Peninsula Beverly Hills French Onion Soup
An amazing soup from Executive Chef of The Peninsula Hotel.


  • ½ Cup unsalted butter
  • 8 onions, sliced
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 1 bunch parsley leaves chopped; stems reserved
  • 3 fresh thyme sprigs, leaves separated, and stems reserved
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about ⅓ bottle
  • ½ cup sherry wine
  • 1 oz sherry vinegar
  • 2 quarts beef broth (bone broth or roasted beef stock)
  • 1 loaf of rye bread with caraway seeds
  • ½ pound grated gruyere
  • ¼ pound parmesan grated
  • Kosher salt and freshly ground black pepper


1. Add butter to the skillet and begin to caramelize the onions until dark brown and mahogany in color. For most people, you will not go dark enough. When you think it is dark, go darker…always. If you begin to start to have the onions stick to the pot, move the onions to the side and add a little bit of water to deglaze the sugars and finish stirring. This will take a while and use medium/ high heat. Not full blast. Once the onions are fully caramelized add the garlic to the pot and stir for one min so it is not raw.

2. Deglaze with the sherry wine, then add your beef broth. Bring to a simmer. Add parsley stems and thyme stems. Reduce to 75% of the original volume. Add chopped thyme, parsley, and adjust seasoning as needed.

3. Toast off thick slices of bread. Add to crock pots or soup crocks, mound cheese on top. Broil in oven

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