
French Onion Soup · pre-orders open
The one you kept asking for.
You guys have asked, so apparently I’m making onions again. If you know me, you know I don’t cook with garlic or onions anymore. But every year, without fail, many someones ask when I’ll be offering my French Onion Soup. So this year, you’ve convinced me!
Passed down from my dad, this recipe is a little old-fashioned kitchen witchcraft. We roast bones with herbs + vegetables until deeply caramelized, then simmer separate beef + turkey stocks for hours. Five varieties of onions + shallots are slowly caramelized in butter, deglazed with cream sherry + married with those beautiful roasted-bone stocks. Everything simmers + reduces again until it’s just right. No shortcuts. No garlic. Just patience, tradition + a little magic.
Pre-orders are open
$36 · 32 oz · 2 generous servings
Includes our slow-simmered soup, croutons + a blend of Gruyère + Boar’s Head sharp provolone for those gorgeous, golden, bubbly tops. Finishing instructions included!
Just $18 down to reserve yours. Pay the remaining $18 before delivery. Ordering multiples? Split those payments too!
I’ll be making small batches over several weekends, freezing them for Thanksgiving week. Delivery is available alongside our Harvest Meals.
Pre-orders are open for the next couple of days. Quantities will be limited. Traditionally a New Year’s offering, but you’ve been asking, so we’re making it happen for Thanksgiving instead.
So here we are. Me, voluntarily cooking approximately a million onions. For you.
Message us to reserve your place and receive the ordering details.

