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French Onion Soup with a Stroudsmoor Italian Twist

The French may have invented it, but the Italians perfected it! Or at least one 85-year-old Italian at Stroudsmoor lovingly known as Mrs. P.

By now, most of our guests and readers know Mrs. P. and her famous pots.

She is the Pirone Family matriarch, still working 12-hour days to make the Inn’s soups and sauces. Her spoons are always in her hands, and her recipes are in every pot. Today we are pleased to say she said YES to sharing her Italian Onion Soup Recipe.


Quick Steps

  1. Sauté sliced onions in clarified butter until slightly caramelized.
  1. Add in dry thyme and stir.
  2. Pour in dry Sherry.
  3. When the onions are transparent, add in the fresh beef stock. If using beef base, stir a teaspoon into the sautéed onions, allow it to dissolve, and then pour in chicken broth. Stir to ensure the right blend of base and broth.
  4. Bring to a boil – then simmer for 30-minutes.
  5. In a serving bowl, spoon in 8oz. of soup per guest. Place the croutons in the center of the soup and top with Provolone cheese slices, overlapping each to ensure the entire top of the bowl is covered.
  6. Place the cheese-covered bowl under a broiler flame or in a pre-heated oven. Remove when the cheese is melted and slightly crusted.
  7. Serve immediately.

Choosing the Plate

An Armetale porringer is the bowl of choice for Stroudsmoor’s Onion Soup. The metal bowl can be placed directly under the broiler flame to ensure the cheese melts evenly and quickly. The porringer is seated on a china plate to avoid handling the hot metal.

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