Victorian French Onion Soup

Chrissy Kutlenios • January 20, 2025

Holly Hotel's Famous Victorian French Onion Soup!

As a warm treat George made a batch of Holly Hotel's famous Victorian French Onion Soup! As my treat to you, I watched, and took notes and recreated his recipe sized down to 6 servings. George cooks with his heart, and constantly tastes for measurements, so here is a good start to help warm you as we head into below zero temps this weekend!

Remember to taste and adjust seasonings to your taste.

Servings: 6

Time: Approximately 1hr 40mins

RECIPE INGREDIENTS:

1/2 Cup Salted Butter
6 Medium Yellow Onions Sliced
1 Cup of White Wine (drink remainder with soup)
3 Tbs Brandy (optional)
1 Quart of Chicken BROTH
1 Quart of Beef BROTH
1 1/2 Tsp Worcestershire Sauce
2 Cloves of Garlic chopped
1 Tsp Salt
1/2 Tsp Ground Pepper
6 oz of Grated Gruyere Cheese (more is better)
Puff Pastry (we use Pepperidge Farm Puff Pastry Sheets)
Egg Wash for Pastry

DIRECTIONS:

Preheat oven to 400ºF.
In a large dutch oven, melt butter. Add sliced onions and cook covered for 20 minutes.
Place pot in oven with the lid slightly ajar to assure onions will brown. Allow onions to cook in oven for one hour, stirring once halfway through to assure onions don't stick and burn.
Remove the pot from oven and place on stovetop over medium heat. Cook for another 5-10 minutes, stirring and scraping off all the brown flavorful bits until onions are golden brown.
Turn off heat and pour in wine, and simmer on medium heat and allow liquid to reduce for 5 minutes.
Then add broths, Worcestershire sauce, garlic, salt and pepper. Bring to simmer and reduce to low. Simmer for 30-40 minutes.
Remove from heat and stir in Brandy. At this time instruct your assistant to make you a Brandy Old Fashioned for a pre soup Aperitif. Or just pour the wine in glasses if preferred.
Heat oven to 375ºF.
Roll out puff pastry and cut in squares large enough to cover entire rim of oven proof soup bowls or ramekins with 1/2 inch pastry hang over.
Ladle soup into bowls leaving enough space for cheese, and place on a sheet tray.
Generously sprinkle cheese on top of soup.
Press cut puff pastry firmly on soup bowls to form a seal. Cup around sides of bowl.
Brush with egg wash. Pastry will "puff" during baking if seal is tight.
Bake for 15-20 minutes or until puff pastry is golden brown!
Enjoy this classic soup served at the Holly Hotel for 45 years!

Wishing you a delightful weekend filled with family, great food, and lots of good football. STAY WARM!

Post pictures and don't hesitate to email George with questions. megiste@gmail.com

As Always,

Chrissy

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A heartwarming article on a cold January day

January 29, 2026

Information provided by article from The Oakland Press: See article linked below. For a few meaningful hours, the historic Holly Hotel briefly came back to life as part of the Echoes in the Iron music series, a Michigan-based project that brings original music into unique, small-town spaces. Local musicians, including Ashley and Aaron Markovitz and Trey Simon, gathered inside the still-closed hotel to record an intimate acoustic session. For many, the experience was deeply personal, especially for the Markovitz duo, who first met next door and have strong ties to the space. Created by Brandon Still and Bill Arnold, Echoes in the Iron focuses on connecting artists with the places that shape their stories. Filmed in locations across Michigan, the series highlights the emotional connection between music, community, and history. The Holly Hotel session quickly gained attention online, reflecting the strong community sentiment tied to the landmark, which has remained closed since a 2022 fire but continues to hold a special place in the hearts of locals. Read the full story to experience the music, memories, and meaning behind this powerful Holly Hotel session. https://www.theoaklandpress.com/2026/01/21/holly-hotel-brought-back-to-life-with-one-time-recording-session