Tiny New York Kitchen: Rosemary French Onion Soup

By By Victoria Hart Glavin of Tiny New York Kitchen

This Valentine’s Day cozy up with a bowl of rich French onion soup and cheesy dunkers.



  • 2 Large Halved & Thinly Sliced Yellow Onions
  • 1 Tablespoons Unbleached Flour
  • 1 Tablespoon Plus 1 Teaspoon Snipped Fresh Rosemary
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Softened Butter
  • 4 Cups Low-Sodium Beef Broth
  • 1 Tablespoon Balsamic Vinegar
  • 8 Slices Wheat or White Sandwich Bread
  • 1 Cup Shredded Swiss Cheese

Open a resealable plastic bag and add onions, flour, 1 tablespoon rosemary, kosher salt and pepper. Seal bag and shake to coat. In a large-size saucepan melt 4 tablespoons of the butter over a medium-low heat. Stir in onion mixture. Cover and cook for 20 minutes. Stir occasionally. Uncover, increase heat to a medium-high. Cook for 3 more minutes until onions are golden brown. Stir in beef broth and balsamic vinegar. Bring to a boil. Reduce heat and simmer, covered for 10 minutes. Stir occasionally.

Meanwhile make the grilled cheese sticks. Spread bread slices with remaining butter. Sprinkle cheese on the unbuttered sides of 4 slices. Top with remaining bread slices, buttered sides up. Heat a grill pan over a medium heat. Add sandwiches. Sprinkle each with 1/4 teaspoon of the remaining rosemary. Grill 2 to 3 minutes each side or until golden brown. Cut sandwiches into thirds. Serve with soup. Serves 4


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.