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Bistro One LR French Onion Soup


1 bay leaf
1/2 tsp dried sage
4 large sweet yellow onions, sliced thin
6 cups good quality beef stock
3 tbsp all-purpose flour
1/8 tsp freshly ground black pepper
1/4 tsp salt
2 tbsp vegetable oil
1 loaf crusty bread
4 tbsp unsalted butter
1 cup shredded gruyere cheese
1 cup dry sherry


  • Cut the bread loaf into cubes. Spread onto a baking sheet and drizzle with vegetable oil; mix with your hands to coat well. Toast the croutons in the oven for 10 until golden brown, remove from oven, and cool.
  • Sweat onions in butter until golden brown and caramelized for 1 hour (add water if needed to deglaze the bottom of the pan). Add garlic and cook until soft.
  • Stir in salt, pepper, and sage.
  • Add the sherry and scrape the pan to deglaze and get all the brown bits off the bottom.
  • Cook until the sherry is almost evaporated, for 5 minutes.
  • Stir in the flour and cook 5 minutes.
  • Add the beef stock, bay leaf, and thyme. Stir to combine.
  • Bring to a simmer and cover for 25 minutes.
  • Cook down until all the flavors have melded together. Add any additional salt & pepper to taste.
  • Preheat broiler.
  • Spoon the soup into oven proof bowls, top with croutons and grated gruyere.
  • Broil until the cheese is melted and bubbly.

The Ritz-Carlton, South Beach Ultimate Chocolate Chip Cookie

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon hot water
½ teaspoon salt
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C)
Cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely brown.