Some 40 years ago while in Paris, four of us made a late night trip to the Halles [produce] market. The workers were huddled around this stand that was selling onion soup and we ordered some to warm us up. It was fantastic! I hit upon Comme Ça and was delighted to find their soup.
Merle S. Glick
Comme Ça's version of this classic hits all the right notes. Start with a generous amount of slowly caramelized onions, and gently simmer them in a broth brightened with a little Sherry and hints of thyme and bay leaf. Serve each portion topped with a slice of crusty French toast -- or two -- hidden under a creamy layer of melted Gruyère.