by Andrew Regnier
On a recent mid-winter trip to Vermont to get some skiing in, my wife and I decided to recharge by enjoying an incredible French onion soup in a nearby restaurant. After a long day of hitting the slopes, it was soul warming and gave us the energy we needed for a few more runs.
I’d like to share the recipe that we use here at Zabar’s, but with a Vermont twist. I've topped the soup with cheddar rather than the usual Swiss cheese. Either way you decide to top this hearty soup, you can’t go wrong.