What's cooking
at Dugazon
Here, we gather recipes that capture who we are and what inspires us. Each one is a reflection of the conversations we’re proud to be part of—about taste, tradition, and the beauty of a life well-lived.
Think of this space as a living archive, where you'll find the flavors that give Dugazon its touch. It’s another way of tracing our journey the many flavors that have brought us together.
Inspiration
There’s something deeply comforting about onion soup. Bobby has always had a love for French Onion Soup. Growing up no matter where they traveled in the US or abroad, if French Onion Soup was on the menu he would order it. This is a less fancy recipe but one that hits all of the notes of truly a onion great soup! Plus it does not hurt when served in a beautiful soup tureen.
Ideal Serving Moment
This is incredible anytime of the year, but perfect for a cold winter night to comfort the soul! It can be served as a meal on its own with a crispy green salad and vinaigrette dressing. It pairs well with any kind of dessert.
Recipe Details
Serves: 4
Adapted from a recipe of Jacques Pepin
Ingredients
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2 Cups 1-inch-cubed leftover bread - preferred french bread
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1.5 tablespoons olive oil
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2 medium onions, peeled and thinly sliced (about 3 cups) - prefer sliced on a mandoline
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5 cups unsalted chicken stock - box from the supermarket works great!
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¼ teaspoon salt
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¼ teaspoon Tony’s Chachere Cajun Seasons
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¼ teaspoon black pepper
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½ cup grated Gruyère cheese
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1 tablespoon fresh minced green onion or chives
Preparation
Preheat the oven to 400’ F. Place the cubed bread on a baking sheet and bake for 12-15 minutes, until nicely browned.
Place the oil and onions in a 12-inch saucepan and cook over high heat for 8 to 10 minutes, stirring occasionally, until the onions are nicely browned.
Add the chicken stock, salt, pepper, Tony’s seasoning, and bring to a strong boil, and keep it boiling for 5-7 minutes.
Meanwhile, place the bread cubes in a large soup tureen and spring the cheese on top. Pour the boiling stock and onion mixture into the tureen and mix well. Ladle into your favorite soup plate, spring with green onion or chives, and serve immediately.
Accompany with a crunchy green salad and french vinaigrette.
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Stay Connected.
Each month, co-founder Bobby shares a favorite recipe alongside the stories and objects that inspired it.