Go Back

The Lunchbox Season's Onion Soup with Lemon Thyme, Lavendar, Cognac and Piave Vecchio

Author: Roseanne Carrara, The Lunchbox Season


  • 6-8 tbs butter [Sometimes we use garlic butter if we have any left over from other meals; Make it vegan with vegan spread or olive oil]
  • 2 very large onions or about 6 large, thinly sliced [9 cups]
  • 1-2 tbs  fresh lemon thyme or 2 tsp dried thyme
  • 1-2 tsp dried lavendar run over a bit with the fingers
  • 2-3 cloves garlic very thinly sliced
  • Salt to taste
  • Fresh black pepper to taste
  • 1/2 c white wine [optional]
  • 2-3 tbs cognac
  • 1800 ml beef stock [make it vegan with vegetable stock]
  • 1-2 cups water
  • Thin slices or small chunks of Piave Vecchio or sharp white cheddar [make it vegan with soy cheese]


  • Heat butter over medium high heat in a large pot or dutch oven.
  • Just before the melted butter begins to brown, add 1-2 tsp of the fresh thyme [or 1 tsp thyme] and cook for 30 seconds longer.
  • Add sliced onions and stir to coat.
  • Turn heat down to medium, and stir onions until cooked completely, about 20-30 minutes
  • About 5 minutes before the onions are done, throw in 2-3 cloves of super thinly sliced garlic.
  • When onions are a gently caramelized golden brown and the bottom of the pan is beginning to go brown, throw in .5 c of white wine to deglaze [stock also works], scraping brown bits up into a bubbly light brown sauce.
  • Add stock and water and bring to a boil.
  • Turn the heat down to a low simmer.
  • Add herbs, salt, and cognac.
  • Cook for 15 minutes.
  • Place soup in a bowl and top with a few thin slices of piave vecchio or alternative.
  • Allow cheese to melt from the heat of the soup and serve immediately.
  • Add pepper to taste at the table.
  • Serve with slices of toasted seedy brown bread, slathered with mustard, if you dare!