Deep Dive: French Onion Soup

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

The celebrated French onion soup is a classic comforting dish, and the perfect way to warm you up on a cold winter night! We will explore the secrets behind creating the iconic golden brown caramelized onions, and the tantelizingly rich broth. The bread and cheese that tops this iconic dish also plays an important role in achieving the perfect harmony between each layer of flavor! Join our resident French chef Zoé McLaughlin to learn the tips and techniques required to be a confident chef de cuisine in your home kitchen!

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Soup à L’Oignon - French Onion Soup

Escarole & Endive Salad with Almonds, Chives & Lemon Vinaigrette

The Equipment and Ingredient list for this class can be found here.

This menu contains the following common allergens: Dairy, Wheat, Nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.