French Onion Oyster Soup

Our variation of French onion soup calls for a stock of pureed oysters instead of beef stock, thus reducing the carbon footprint immensly of this classic autumn dish.

Recipe is for 6 individual oven-ready bowls..


  • 8 onions, sliced thin
  • 8 Widow’s Hole 5 year old oysters, each of whom can filter 350 gallons of seawater a day
  • a cup of  chicken, beef or any homemade stock
  • 1 to 2 cups of white wine
  • 2 tablespoons flour (optional)
  • olive oil ,  (optional) butter
  • old baguette, sliced & toasted
  • 2 cups of finely grated hard cheese


Caremlized onions:

  • Using a 6 quarts dutch oven or equivalent, carmelize the onions in olive oil , until walnut brown.  This is will take about 40 minutes, stirring every few minutes
  • add a tablespoon of butter
  • add flour & stir another minute or 2.
  • Add wine, deglaze, and bring to a simmer.

Oyster stock:

  • shuck the big oysters.  puree, I use a vitamix.
  • add stock.


The Soup:

  • pour the oyster stock to the onions.  Bring it to a simmer,  add water until properly soupy.
  • Taste, add a few drops of worcestershire, hot sauce,  and if desired , sparingly salt.  Add any aromatics and herbs to taste.
  • Cook for another hour.  Taste & adjust seasonings.


  • grate 2 cups of assorted hard cheese
  • slice & toast old bread. At least 3 slices per serving.  The bread, which absorbs the soup on one side and toasted cheese on the other is crunchy and soggy at the same time.


  • set oven proof individual bowls onto a baking tray.
  • distribute onion soup into the bowls
  • place toasted bread on top of the soup,
  • cover thoroughly with grated cheese.  The finely grated cheese with drift down into the soup while baking.
  • bake 350 degrees F. oven for 20-30 minutes .
  • Then broil a 1 minute or 2 to bubble the cheese.

 This is a sustainable kickoff to the fall oyster harvest.



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