Classic French Onion Soup Recipe from Café Degas

Café Degas on Esplanade Avenue is a favorite among New Orleans locals. The charm is undeniable—it’s intimate with a temperature-controlled deck and awnings that give patrons the sense of dining outdoors even when they aren’t. French bistro fare—patés, quiche, steamed mussels—fills out the menu, but the specials are particularly noteworthy.

Warm up in winter with a bowl of their French onion soup. Create your personal take of the Café Degas recipe at home!

Ingredients for Café Degas French Onion Soup:

• 2 tablespoons butter
• 2 slices of bacon, julienned
• 3 cloves garlic, sliced
• 4 onions, sliced
• 6 ounces white wine
• 1 small bouquet garnish
• 1 bay leaf
• 2 cups chicken stock
• 3 cups beef stock
• 1 tablespoon thyme
• 2 teaspoons black pepper
• 1 tablespoon salt
• 2 cups Swiss or Gruyere cheese, shredded
• Croutons

Method of preparation:

1. Render bacon in butter. 
2. Add garlic and croutons lightly. 
3. Add ¼ onions and cook, stirring until lightly browned. 
4. Deglaze with white wine. 
5. Add remaining onions, bouquet, bay leaf and stock as necessary and cook for one hour, stirring occasionally. 
6. Add thyme, salt, pepper and any remaining stock and cook for three hours until onions are very tender. 
7. To serve, put soup in a crock or oven-proof bowl; top with croutons and a handful of cheese. Broil in oven or toast lightly with torch. Beware: The cheese is very hot and gooey. 
8. Serve hot.

 Makes half a gallon.

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