Swiss Onion Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This soup should be called Connecticut Onion Soup, because I source almost every ingredient right here in this state, grown by local farmers. Top the soup with Garlic Croutons.


  • 4 tablespoons organic butter, sliced into a few pats
  • 6 large yellow onions (about 3 pounds


  1. Melt the butter in a heavy pot. Add the onions, garlic, bay leaf, parsley, and a little sea salt and pepper. Cover and cook over a low-medium heat for about 30 minutes, stirring occasionally until the onions are very soft but not brown.
  2. Sprinkle the flour evenly over