Baked French Onion Soup

Baked French Onion Soup

By: Kevin - Wild Rose, WI - 2nd Place Winner

“Nana Krueger handed down this recipe to me 37 years ago, when at the age of 13 I ate my bowl and the rest of the pot and there wasn’t any left for Grandpa when he got home. She said I better learn how to cook....quick!”

This is a user-submitted recipe. It was also tested in the kitchen of the Door County Coffee Cafe.


Featured ingredient: Black and Tan Coffee 10 oz. Bag Ground

  • 3 Qt. water
  • 4 medium onions peeled and thinly sliced
  • 2 Tbsp. beef paste
  • 2 C. of "BLACK and TAN" brewed coffee, cold
  • 1/2 C. Worcestershire
  • 1 tsp. chopped garlic
  • 1 tsp. celery salt
  • 2 bay leaves
  • 4 oz. Dill Havarti cheese
  • Marbled Rye Croutons


  1. Combine all ingredients, except cheese and croutons, in a large pot.
  2. Bring to a boil for 10 min with the lid off.
  3. Let simmer for 2 hours with the lid on.
  4. Remove and discard bay leaves.
  5. Ladle into oven safe crock bowls 2/3 of the way full.
  6. Add croutons.
  7. Top with dill havarti.
  8. Finish under broiler 2-3 min.