18/09/2026
Stretford!! Its back from its summer holidays!
One of, if not THE most iconic dish(es) in The Beaujolais' history...
French Onion Soup.
Back in the day (late 60's to mid 00's), on Portland Street this soup was never made from scratch but simply topped up daily with more stock, more onions and, quite often, random other steak sauces (and bits of wine left in the bottle by customers) that would have otherwise gone to waste.
Suffice to say, the flavour was incredibly deep and rich!
Taking up the baton, we slow roast Littlewoods Butchers beef bones until coloured slightly and the marrow is starting to escape with which we make a dark stock, meanwhile, we very, very slowly caramelise a ton of onions. The two together blip away for a very long time till thick and glossy. Finally we top this mixture with POLLEN BAKERY sourdough before adding lots (and lots) of gruyère before finally grilling to finish.
We initially avoided bringing this most treasured dish to Chester Rd, scared of not doing justice to an icon that people still talk to us about to this day.
However, over the last few years the dish has cemented its place on our brunch menu. And once again from tomorrow at 10am this classic will take its place on our daytime menu.
Is there a more robust, heartwarming bowl of food?
Serving from 10am Saturday / Sunday
