Walla Walla Sweet Onion French Onion Soup

Serves 8


  • 4 tablespoons (½ stick) unsalted butter 
  • 2 tablespoons olive oil 
  • 8 cups Walla Walla Sweet Onions, sliced 
  • 2 cloves garlic, peeled and crushed 
  • 1 tablespoon Dijon-style mustard 
  • 1-tablespoon fresh thyme 
  • 3 tablespoons flour 
  • ½ cup Cognac 
  • 4 quarts chicken stock 
  • 1 ½ cup dry white wine 
  • Salt and freshly ground pepper 


  • 8 thick slices French bread, toasted 
  • 8 ounces soft fresh goat cheese, room temperature   



Heat the butter and olive oil in a large stockpot. Add the onions and sauté until onions begin to soften, about 8 minutes. Reduce the heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Add garlic, mustard and thyme. Stir in flour and cook, stirring frequently, until well coated, for 3 minutes.  

Gradually stir in the Cognac, stock and white wine. Bring to a boil, reduce to low heat. Season to taste with salt and pepper. Simmer uncovered over medium heat for about 20 minutes. Cover and chill. Bring to a simmer before serving.

Preheat broiler. Place baguette slices on a large baking sheet. Spread goat cheese on slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 8 bowls. Top with crotons.