Creamy Five Onion Soup

George Hirsch March 3, 2026

This deliciously hearty soup is a breeze to prepare and is ideal for those chilly evenings when comfort food is a must. It serves beautifully as a satisfying dinner or as a charming rustic appetizer that warms the soul. A treasured culinary gem of France, it is a classic feature on brasserie menus, made even more delightful with the inclusion of five varieties of sweet onions, each adding layers of flavor and a touch of sweetness that elevate this dish to a new level of warmth and richness.

CREAMY FIVE-ONION SOUP | Makes 6-8 servings

chefgeorgehirsch.com | From George Hirsch Living it UP! TV series

2 Tablespoons olive oil

2 each sweet onions*, chopped

3 cloves garlic, chopped

6 each Chipolini onions, chopped

1 each red onion, chopped

1 green onion, chopped

1 Tablespoon flour

1/2 cup tomato sauce

2 teaspoons dried thyme

2 bay leaves

1 teaspoon Freshly ground black pepper to taste

1 cup white wine

1/2 cup potatoes, peeled and chopped

2 cups chicken broth

2 cups beef broth

Optional:

1/2 cup half and half

French bread croutons

Parmesan, Emmental, or Gruyere cheese

Preheat a large soup or saucepot to medium heat. Add olive, sweet onions, garlic, cipollini, red onion, and green onion. Cook for 10 minutes without stirring until the onions in the bottom of the pot begin to brown; stir and allow the onions to continue to brown further. Stir and allow onions to cook for an additional five minutes. The total cooking time of onions will be about 20 minutes or more.

Season with thyme, bay leaves, and pepper. Add tomato sauce and flour, and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth, and potatoes. Bring to a boil, lower to a simmer, cover, and cook for about 30 minutes.

Remove bay leaves, then puree one-half of the soup in a blender or food processor.

Return pureed soup to the soup pot. Bring the soup back to a boil; reduce the temperature to a simmer. Add optional half and half. Serve with a toasted French bread crouton, top and melt cheddar, grated Parmesan cheese, and jack or Gruyere cheese.

*Note on onions: Soup may be made with any sweet onions and garlic only. Or, you may use the addition of any onion family, such as leeks, chives, etc.

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Beer Batter Cod

George Hirsch February 26, 2026

Waterside fish fry as seen on George Hirsch Lifestyle — Waterside fish fry as seen on *George Hirsch Lifestyle* WATCH on PBS PASSPORT

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.

George's Beer Batter Cod

makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong, full-flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW

Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep saucepan or deep-fat fryer.

Dredge the cod in the remaining 1/4 cup of flour, shaking off any excess, and dip it into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove the fish with a skimmer and drain on a wire cooling rack to keep it crispy. Serve with French fries, malt vinegar, and a good Classic or Garlic Aïoli.

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Buttermilk Raisin Scones

George Hirsch February 23, 2026

A scone is a quick bread, but it is unclear of true origin—be it from the Scots, Brits, or Germans. I like the word scone as it may have derived from the Gaelic term "sgonn," meaning a shapeless mass or large mouthful. Although some are hexagonal, scones are usually round in shape, as this shape provides for space efficiency while baking. Other forms include triangles and squares.

Why Buttermilk? Using Buttermilk instead of cream makes for a lighter, more bread-like scone. The scones are baked at a higher oven temperature, which produces a darker, crispier crust. Using Buttermilk will also result in a more tender, creamy texture with a rich buttery taste and a bit of tang, somewhat similar to a good Greek yogurt. TIP: Not to worry if you are just plum out of Buttermilk; regular milk + vinegar will provide the same results.

Start with the best ingredients, and the results will provide tastier, better results—specifically, use good quality flour. Easily prepared, baked, and enjoyed in under an hour—have a good cup of hot tea and jam with my Irish Scones.

Buttermilk Raisin Scones

Makes 8 scones in a 9-inch round pan

chefgeorgehirsch.com | George Hirsch Lifestyle

2 1/2 cups all-purpose flour

1 1/4 teaspoon baking powder

1/2 cup (1 stick) very cold sweet butter, cut into small pieces

1/4 cup plus 2 Tablespoons pure cane granulated sugar

1/2 teaspoon salt

2 eggs, beaten

1/2 cup milk, *made into buttermilk

1 1/2 teaspoons vanilla

1 cup raisins, **plumped

1/4 teaspoon white vinegar for making milk into buttermilk

*Add white vinegar to milk to make the buttermilk. Allow to sit for 5 minutes to sour.

Preheat oven to 375 degrees F.

Mix flour, baking powder, and salt in a large bowl. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Add granulated sugar and mix it into the flour.

Combine beaten egg, vanilla, and milk. Add milk mixture to flour mixture, toss in plumped raisins, and mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the scone dough onto a floured surface. Form in the shape of a ball; do not over-knead. With a rolling pin, flatten out the dough to one inch thick.

Place the round scone dough into a 9-inch cake pan. With a bench scraper or knife, cut through the dough four times, dividing it into eight equal pieces. Immediately bake for about 16-18 minutes until the dough sounds hollow, a sign it is fully baked.

Serve warm with jam and clotted whipped cream.

**To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.

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Gumbo Time

George Hirsch February 20, 2026

A good gumbo takes time; a great gumbo takes longer…

Nothing is more satisfying than a hearty bowl of Gumbo, whether a stew or a soup-like dish. It reminds me of Mardi Gras and Carnival.

Gumbo is Cajun and Louisiana's official state dish, celebrating its heritage of sustenance from the land. On several occasions, I have been part of an actual Cajun 'Gumbo' party, an all-day outdoor celebration. There is nothing like cooking a gumbo with a little outdoor flavor—especially if the meats or vegetables have been pre-grilled or smoked before being added to the gumbo pot.

Numerous ingredients can be added to a gumbo, but it's really all about utilizing what’s on hand. You can grill meats and seafood for added flavor. Chicken and duck are the usual meats, as are ham and smoked sausage. A seafood gumbo can contain shrimp, crab, and oysters. However, the basic ingredients used in any gumbo are the “holy trinity” of onion, celery, and green peppers, thickened with a dark roux.

Additionally, the make-up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra and the cooking influences of local Choctaw Indians, French, German, and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. Adding tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With Louisiana's rich culture, it is essential to note that preparing a gumbo goes far beyond the making of this ‘stew’ and brings together the community.

This new kind of gumbo may just be stepping back to the Cajun way, with everyone contributing to the pot for the goodness of the stew. Laissez les bons temps rouler! SEE RECIPE BELOW

This full-flavored gumbo is a lighter version than the Cajun traditional, yielding to the heavier butter and flour versions, making a more traditional stew or soup. However, the basics of broth and rice hold true, and the rest is up to you. Make it seafood with crab, shrimp, or crawfish, or with chicken, duck, or vegetables.

George's Gumbo

Makes six servings

chefgeorgehirsch.com | GHL Adapted from George Hirsch Living it UP! cookbook.

2 Tablespoons olive oil

1 pound boneless chicken thighs, diced

1/2 pound smoked sausage (chorizo or kielbasa), chopped

1 large onion, chopped

1 green bell pepper, chopped

3 green onions, chopped

1 rib celery, chopped

1 cup okra, fresh or frozen, sliced

6 cloves garlic, chopped

2 cups canned whole tomatoes, chopped

4 cups chicken broth

1 teaspoon each, oregano, thyme, and sage

1 Tablespoon fresh parsley

1 Tablespoon hot sauce, or more to taste

2 teaspoons gumbo file powder, dissolved in 1/4 cup chicken broth (for thickening)

Fresh ground black pepper

Optional:

1 pound large (26-30) size shrimp, peeled & deveined, save shells for broth

2 cups cooked steamed white or brown rice

Heat a large soup pot to a medium temperature. Add the olive oil, chicken, and smoked sausage. Add the onion and cook until a light golden color, stirring occasionally. Add the green bell pepper, green onion, celery, and garlic; cook for 2 minutes. Add the canned tomatoes, chicken broth, parsley, oregano, thyme, sage, hot sauce, and fresh ground black pepper. Bring the soup to a boil and then simmer for 30 minutes. Add the okra and gumbo file. Simmer for at least an additional 35 to 45 minutes. Additional slow simmering time will intensify the flavors.

Before serving, add shrimp and cook for 5-8 minutes until done.

Serving suggestion: Serve with a scoop of steamy hot rice

Note: If using shrimp, cook the shrimp shells in chicken broth for ten minutes to extract additional flavor, strain the shells, and use the broth.

The gumbo file can be found in the spice section of your market.

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Angel Wings

George Hirsch February 16, 2026

Galani is also known as fried ribbons, bow ties, or angel wings in the U.S. The ribbons of sweet pasta dough are fried and covered with sugar or honey. It takes on different names throughout central Europe, including chrusciki, krusczyk, frappe, frappole, sfrappole, flappe, cenci, crustci, donzelli, crostoli, galani in Veneto, lattughe, nastri delle suore, bugie, and gigi. No matter what you call them, they are addictive.

Angel Wings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 cups all-purpose flour

1/3 cup granulated sugar

2 Tablespoons butter, room temperature

6 egg yolks

pinch of salt

grated zest of 1 lemon

6 Tablespoons sour cream or plain yogurt

2 Tablespoons milk

1 teaspoon vanilla

1 Tablespoon Sambuca, whiskey, or rum

frying oil

approximately 3/4 cup confectioners (powdered) sugar to pastries

By Mixer:

Place the flour in a mixing bowl with a dough hook, add all ingredients except the confectioners sugar, blend well at low speed, then mix for fifteen minutes.

By Hand:

If kneading by hand, make a well in the center. Add the egg yolks and rub in with the fingers until combined. Add all the other ingredients except the confectioner's sugar. Blend well and keep kneading by repeating a pattern of folding the dough, flattening it, folding again, and flattening it for at least half an hour.

Divide the dough into four pieces and cover it in plastic wrap. Allow to rest in the refrigerator for one hour or overnight.

When ready to fry, roll out the dough with a rolling stick 1/16th inch thick. Slice into one-and-a-half-inch wide strips. Cut the strips diagonally, preferably with a fluted pastry wheel, into 5-inch lengths. In each strip, cut a one-inch slit the long way in the middle. Pull one end of the strip through the slit so that it looks like a bowtie shape.

Preheat frying oil to 375°F. Test a small piece first; it should become golden in about 45 seconds, then turn over. Fry the strips in small batches until they turn light golden, turning once. Drain on wire screens and allow to cool. When cool, move to a serving platter and dust with confectioners’ sugar.

Tip: The long mixing will create air pockets in the dough; you will want the air pockets to make the pastry puff when frying.