“French Onion Soup with Passion Fruit Jalapeño Preserve” Recipe

An onion soup recipe with spicy and Hawaiian fruit flavors on your bread!


Soup Recipe Ingredients:

6 large red or yellow onions (about 3 pounds)
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon
dried thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1 inch thick) French bread or baguette
2 tbsp Akaka Falls Farm’s Passion Fruit Jalapeño Preserve
1 1/2 cups grated Gruyere cheese
Sprinkling grated Parmesan cheese

Soup Recipe Instructions:

Peel and thinly slice the onions There should be about 10 cups total of sliced

Begin caramelizing the onions in olive oil and butter as follows:
Heat 3 tablespoons olive oil in a 5 to 6 quart thick-bottomed pot over medium

Toss the onions in the olive oil to coat.
Cook the onions, stirring frequently, for 15 to 20 minutes, or until softened.

Turn the heat up to medium high. Cook until the onions begin to brown,
about 20 to 40 minutes, with the remaining tablespoon of olive oil and butter.

The time will vary according to your pot, stove, and onions.

Sprinkle with sugar, continue caramelizing, and add garlic: Sprinkle with
sugar (to aid in caramelization) and 1 teaspoon salt.

Cook for another 10 to 15 minutes, or until the onions are well browned.

Cook for another minute after adding the minced garlic.

Deglaze the pot with vermouth or wine: Pour in the wine or vermouth and
scrape up the browned bits on the bottom and sides of the pot, deglazing as
you go.

Combine the stock, bay leaves, and thyme in a mixing bowl. Bring to a
simmer, then cover and reduce the heat to maintain a low simmer. Cook for
approximately 30 minutes.

Season with salt and freshly ground black pepper to taste, then add the
brandy. Remove the bay leaves. If using, add brandy.

While the soup is simmering, prepare a sheet pan by lining it with parchment
paper or foil and preheating the oven to 450°F with a rack in the upper third
of the oven.

Brush both sides of the French bread or baguette slices lightly with Akaka
Falls Farm’s Passion Fruit Jalapeño Preserve

Place in the oven and toast for 5 to 7 minutes, or until lightly browned.

Remove from the oven.

Top with the Gruyere and Parmesan cheeses. Return to the oven when
ready to serve and bake until the cheese is bubbly and lightly browned.

To serve, ladle soup into bowls and place one cheesy toast on top of each

You can also use individual oven-proof bowls or one large casserole dish.
Pour the soup into the serving bowls or casserole dish. Cover with toast and
top with cheese.

Broil for 10 minutes at 350° F, or until the cheese bubbles
and begins to brown.



A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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