French Onion Soup a la Rouge

Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour!

French Onion Soup a la Rouge
Prep time
Fermentation time
Total time
Yield: 1 quart
  • 1 quart/liter bone broth (beef, chicken, or veggie)
  • 1 medium red onion
  • 3 ounces by weight brown beech, white beech, hen of the woods, enoki or other mushrooms
  • 1 Tbsp. cooking fat (tallow, lard, bacon fat, schmaltz, coconut oil or avocado oil)
  • ½ cup beet kvass
  • 3 ounces by weight of fresh (not aged) white cheese like gruyere, white cheddar, or Swiss (Emmentaler)
  • 2 slices sourdough bread
  • salt and pepper to taste
  1. Heat up cooking fat in a skillet under medium heat.
  2. Slice onion into ⅛" semicirular slices.
  3. Roughly chop or pull apart the mushrooms, or chop into bite size pieces (1 inch). Add onions and mushrooms to skillet.
  4. Cook slowly until onions brown (about 20 minutes), stirring occationally.
  5. Heat up broth in a 2-quart or larger sized sauce pot over medium heat.
  6. When onions and mushrooms are soft and golden brown, add them to broth.
  7. Deglaze/clean skillet by pouring kvass into it and removing any bits from the bottom of the pan. Pour kvass into sauce pot.
  8. Preheat oven (or toaster oven) on broiler's "high" setting.
  9. Set two oven safe bowls on a sheet pan or large baking dish. Split the stock between the bowls.
  10. When broiler is hot, add sourdough slice to each bowl.
  11. Shred or thinly slice cheese and layer so it covers each bowl.
  12. Place bowls under broiler for 10-15 minutes (depends on how much heat your oven has).
  13. When cheese is melted and caramelized, remove from oven. Carefully set bowls onto serving plates. They will be VERY HOT for at least 10 minutes.
  14. Crack black pepper on top of each bowl.
  15. Let it cool slightly, but serve it while it's hot!


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