The location of Topanga is in the Santa Monica Mountains, between Pacific Palisades and Malibu. Topanga is known as a bohemian enclave attracting artists, musicians, filmmakers, and others.
One of my favorite places to stop for lunch is The Canyon Bistro. It is this little charming restaurant that specializes in French-style cuisine. It’s my kind of place because they use fresh local organic ingredients.
The other day, I took one of my drives through the canyon and stopped at The Canyon Bistro for lunch. The weather was warm that day, so I opted to sit out on the patio. I ordered the French onion soup and a warm goat cheese salad. The French onion soup was served in a large soup bowl, which was overflowing with melting cheese. Once I ate past the oozing cheese and toasted baguette, I reached an incredibly flavorful rich broth full of melt in your mouth onions. Honestly, I could not stop eating this soup. The warm goat cheese salad with organic baby greens, panko breaded/baked goat cheese medallions, tossed in raspberry vinaigrette was also divine. Not being able to pass up on the truffle mac n cheese, but too full to eat it, I took it to go, but ate it a couple of house later and it was incredibly delicious. Unfortunately, on this particular day, I passed up on my favorite dessert, the bistro bread pudding.
Imagine how beyond thrilled I was when The Canyon Bistro’s owner, Larry Cohn, provided his French onion soup recipe (The Canyon Bistro/Malibu Kitchen copyright 2014. All rights reserved) for my blog. This French onion soup recipe is simple to make at home, uses vegetarian stock, and is out of this world delicious. My hubby said, “It was the best French onion soup he has ever eaten”.
If you live in the Los Angeles area, I definitely suggest you take a quick road trip to Topanga and eat at The Canyon Bistro. Or, be sure to make it one of your stops should you ever visit Los Angeles.
Next time I go to The Canyon Bistro, it will be in the evening for a romantic dinner with my hubby, so we can enjoy the live jazz band, while eating our dinner. Oh yeah…I will order the bistro bread pudding for dessert too!
- 5 pounds medium size yellow onions, sliced
- 2 garlic cloves, minced
- 6 ounces unsalted butter
- 4 cups of white wine
- 16 cups organic vegetable stock
- ¾ cups demi-glaze base (vegetable for vegetarians)
- 2 bay leaves
- ¼ tablespoon ground thyme
- 2 teaspoons kosher salt, or more to taste
- ½ cup brandy
- ½ tablespoon sherry vinegar
- Pinch of white pepper
- 2 baguettes, sliced and toasted
- 2 pound Gruyere, sliced
- In a large dutch oven or pot, caramelize onions and garlic with butter about 45 minutes, add white wine and let it reduce all the way, add vegetable stock and demi -glaze, bay leaves, thyme and salt, bring it to boil for 4 minutes then leave at low flame for 10 more minutes add brandy and vinegar.
- To serve: Ladle the soup into bowls, top each with 2 slices of toasted baguette slices and top with cheese slice. Put the bowls into the oven and broil until cheese melts.