Warm Onion Soup for a Cold Beirut

I woke up this morning with a small smile, some butterflies in my stomach and with this feeling of wanting to stay all day in bed… 10 minutes later I received a text message from my friend saying: “I know you don’t like onion soup, but please post a recipe I can use today… Look at the rain and be nice to me”.

So, to you my dear friend here is the facilitated recipe of Wolfgang Puc . He is one of my favorite chefs, I hope you will like his taste as well.

For 4 hungry tummies or 6 entrees


  • 4 Medium onions
  • 3 tablespoons of olive oil
  • 1/2 cup porto wine
  • 8 cups of Chicken Stock
  • Salt and Freshly ground black pepper
  • Thyme and celery
  • 12 slices of french bread
  • 2 cups of grated Swiss cheese


  • Cut the onions in thin slices.
  • Over medium heat, heat the oil and saute the onions until golden brown (more or less 20minutes).
  • Deglaze the pan with the port wine. Add the stock, salt, pepper and the mixed leaves you chose (thyme, etc…).
  • Toast the slices of french bread. place 1 in each of the oven-proof bowls.
  • Poor the soup over the bread. Top each bowl with 1 slice of bread and sprinkle the cheese on top.
  • Place the bowl in the preheated oven for about 10minutes.

I always had this thought that soup should be shared with someone we are comfortable with and a glass of wine… We might get our tongue burned, stop it when it turns a bit too cold, or have it with a bit of noise and “slurp”.

Warmly yours,



5 thoughts on “Warm Onion Soup for a Cold Beirut

  1. Yesterday i tried just after i read your recipe…you inspired me:)…but instead of porto wine i used white wine…im curious to tey it with porto…

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