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.


56 guests 4 guests Ingredients
1 large
Spanish Onions – peeled and cut into medium slices
Red Onions – peeled and cut into medium slices
4 oz.
1 Tbsp
Clarified Butter
2 gal.
1 qt.
Fresh Beef Stock – if you don’t have the time to roast your own beef bones and simmer fresh beef stock like Mrs. P., use your favorite brand of chicken broth from the grocer, and stir in “Better than Bouillon” beef base to satisfy your taste.
1 cup
1 oz.
Dry Sherry
2 Tbsp
1/4 Tbsp
Dry Thyme
Season to taste
When using the fresh beef stock, add salt and pepper to satisfy your taste buds. If using the beef base method, avoid adding more salt and pepper.
56 fresh seasoned croutons
4 fresh croutons
Using a semolina roll, slice the top and bottom off. Spread the top with your favorite garlic butter and toast until golden brown - repeat on the other side.
168 slices
12 slices
Provolone cheese for the Italian twist

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.