Cooking With Brodie and Mackenzie, Onion Soup

Cooking With Brodie and Mackenzie, Onion Soup






Onion Soup Topped with Toasted Bread and Melted Crusty Cheese

(Pork Tenderloins and Grilled Asparagus compliments of Gordon. 

Recipe write up at the bottom of this post.)

We would like to introduce to you our son Brodie and his girlfriend Mackenzie.

They are the new cooking dynamic duo in our family that have discovered the joys of cooking and trying new foods while discovering the talents and creativity that they never knew existed inside of them.  They have certainly been a ‘shot in the arm’ for Gordon and myself as their foods differ from ours and they are becoming something of an inspiration to us as they like to try and recreate some of their favorite foods they eat in restaurants, as well as to create new dishes on their own.

Of course Brodie having grown up with a culinary father has been something of an inspiration to him.  And as his mother I do have to brag that Brodie’s Teriyaki Chicken has surpassed Gordon’s in taste and texture.  But isn’t that the mark of a great teacher when the student goes on to surpass you?  But shh… let’s not tell Gordon quite yet.  🙂

And Mackenzie is quite creative on her own.  She has just discovered by taste, the ingredients needed in a recent recipe she and Brodie were working on from a restaurant they would frequent.

This post represents their debut as a cooking couple. 

We are very happy to have them join our website and we hope that you will give their recipes a try.

See you in the Kitchen,

Julie and Gordon


Here they recreated an Onion Soup. 

They have also started a new blog post on breakfasts, something they are quite good at.  If you would like to take a look….

Click Here For:  Breakfast with Brodie and Mackenzie



The Smell is Magnificent!

These Ramekin’s are Perfect for the Soup

(Gordon and Brodie had actually gone out shopping at a thrift store that morning and found them for this food project.)

The Broiled Sourdough

Right Out of the Oven



1 Red Onion, sliced

1 Vidalia Onion, sliced

1 White Onion, sliced

6 Shallots, sliced

Purple Pearl Onions, about 12 in a package, sliced

Cipollini Onions, package count was 9, sliced

Butter/Margarine, 1 stick

Beef Stock, 8 Cups

Olive Oil (about 4 T.)

Fresh Thyme, a few sprigs

Bay Leaves, 2-3



1 Cup Port Wine

1 Cup Madeira Wine

1 Cup Sherry Wine

BREAD, any of your choice.


Slicing the Onions and Adding them to a Large Bowl.



Mackenzie and Brodie Chopping, and Cooking Down the Onions

After slicing the Red, Vidalia and White Onions, they added them to this cast iron pot.  But first they placed about 4 T. of Butter and 2 glugs of Olive Oil on a Medium Heat.


Shallots to be Chopped

Sliced Shallots Added to a Pot with some Butter (1-2 T.) and Olive Oil to Soften on Medium Heat in a separate pot.

Pour the original pot of cooked down onions into a colander in order to drain the liquid from the pot.

The extra liquid that is removed will be reserved for later use.  Now the onions need to caramelize in the pot to create the brown color.  You will be adding the onion juice later to the soup.  Try a spoonful or two as the juice is quite tasty.  Continue to cook down/caramelize the onions to the doneness your prefer, which will give them even more great flavor.

When browned to your liking, add One Cup Port, and One Cup Madeira and One Cup Sherry to the original pot of onions.

Reduce by half for around 2 hours and add the Cippolini and Pearls Onions about an hour into reducing.

Cipollini and Purple Pearl Onions

Test your knife skills by slicing all the onions evenly.  The varied onion within this recipe, give the soup a well balanced and rounded flavor.

Adding your sliced Cipollini and Purple Pearl Onions to the main pot of onions and then add the Beef Broth, about 8 cups which is 2, 32 ounce containers.


Stir the soup well and continue to cook over high heat to slightly tenderize the Cipollini and Purple Pearl Onions.  The varying textures of the onions will give the soup a little bite.

Add a little Thyme, Bay Leaves, and Salt, and bring it all to a boil, then reduce the heat and let it simmer for 10 min.


To make the crostini, coat the crostini slices lightly in butter and toast in a cast iron skillet over low to medium heat.  Make them nice and crispy.

Ladle the soup into a bowl or a crock as shown, which is ideal for French Onion Soup.


Place the Crostini slices directly on top of the Soup.


Mackenzie, Hand grated Gruyere,

and some Manchego.

Pile It ON!

Melt the cheese using the broiler until the cheese browns and forms a crust.

Be careful it’s piping hot!


On the left are three previously three inch thick marinated pork tenderloins which were grilled using the following simple steps.  Light your grill and place three burners on high for ~five minutes.  Remove the tenderloins from their packages, turn the grill down to medium and place on the grill, one on top of each burner.  After five minutes of grilling, turn the tenderloin onto it’s opposite side and grill for another five minutes.  Once that five minutes has passed, turn the tenderloin over to a third side previously not grilled.  When completed, move all three tenderloins to a part of the grill which has no heat underneath it, place it down on a side not yet grilled.  If needed, turn off one of the burners to provide room for all three tenderloins.  Let them sit without flame underneath them for yes, another five min.  Now, when done, remove the tenderloins and let them rest for at least 10-15 min. to allow the juices to return to the center of the meat, creating a juicy cut of meat.

On the right are our grilled asparagus.  This is easily done by first placing a cooling rack on the grill so as not to allow the asparagus from falling through.  It is difficult to see in the photo above but it is a black rack placed on the grill and then the asparagus is placed on top of it. 

To prepare the asparagus for the grill, place them on a sheet pan, then douse with a good helping of olive oil and a good sprinkling of lemon pepper.  Mix all the ingredients around well then place and your pre-heated medium high grill.  Grill the asparagus for ~ eight minutes, then turn over and grill for another eight minutes.

NOTE:  Due to the size and thickness of the asparagus some may need to be removed sooner, or cooked longer than others.

  Remove and eat!

A Perfect Accompaniment to Brodie and Mackenzie’s Onion Soup


Spooky and Sparky

(Waiting for scraps to fall off the table and making our lives a little better.)  🙂