Did you know that French Onion soup actually originates back to Roman times in Italy? It was not until the 18th century that the dish was modified by France. The soup became popular in the United States in the 1960’s. Regardless of its origin, we can all agree that is a delicious soup!
Here’s a wonderful recipe from the Bahamian Club Restaurant at the Atlantis Paradise Island, Bahamas.
Ingredients:
6 red and 6 vidalia onion, peeled and thinly sliced
Olive oil
¼ tablespoon sugar
2 cloves garlic, minced
8 cups beef stock or chicken stock
½ cup dry white wine
1 bay leaf
¼ tablespoon dry thyme
Salt and pepper
8 slices toasted French bread
1 ½ cups Swiss gruyere, grated
1 teaspoon parmesan cheese grated
Instructions:
In a large sauce pot, sauté the onions in the olive oil on medium high heat until well browned, but not burned, for about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowl or casserole dish. Cover with the toast and sprinkle the cheeses. Put into the oven for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. Serve immediately. Enjoy!
Serves: 4-6
For more travel related recipes, visit our Cruise line recipe page.
Why Food Is at the Heart of Great Travel
At Atlas Travel Center, we believe that the best travel memories are often made at a table. The food you eat on a trip — whether it’s a bowl of fresh pasta at a trattoria in Rome, a perfectly crafted seafood dish aboard a river cruise, or a local street food market in Southeast Asia — connects you to a place in a way that sightseeing alone rarely does. Our advisors plan with food in mind, recommending destinations, ships, and hotels based in part on their culinary reputations.
The recipes we share on this blog are inspired by dishes our clients and agents have encountered on their travels — aboard cruise ships, at destination restaurants, and in the homes of locals who opened their doors. Recreating those flavors at home keeps the travel spirit alive between trips, and for many of our clients, a beloved dish becomes the seed of a new travel idea. You make the ship’s signature dessert at home; you start wondering what else you missed onboard; you call us to book the next sailing.
Travel Itineraries Built Around Food and Wine
For travelers who want to make culinary experiences the centerpiece of a trip, we design food and wine vacations that go well beyond restaurant reservations. Think cooking classes in Tuscany, wine-harvest experiences in Bordeaux, sake brewery tours in Kyoto, or culinary-focused river cruises with AMA Waterways. We also know which cruise lines genuinely excel at dining — and which ones inflate their culinary reputations in marketing materials.
Ready to Plan Your Next Culinary Adventure?
Contact Atlas Travel Center to speak with an advisor who understands that great travel and great food go hand in hand. We’ve been planning extraordinary travel experiences since 1987 — CLIA-certified, ARC-accredited, and A+ BBB-rated — and we’d love to help you taste your way around the world.
