Shilling Canning Company’s signature French onion soup is a masterful take on the classic, crafted with deep flavors and meticulous technique. Made with slow-caramelized sweet onions from Lancaster, Pennsylvania, and a rich, double-boiled beef jus, the soup is infused with a fragrant sachet of fresh thyme, parsley, bay leaf, black peppercorn, and cheese rinds. Topped with thick house-made sourdough croutons, Emmenthaler, and grated St. Malachi Reserve cheese, it is broiled to a perfect gratin and finished with chives and benne seeds for a luxurious, savory experience.
Washington DC
Shilling Canning Company
French Onion Soup
Sweet onions / Beef jus / thyme / Parsley / Bay leaf / Black peppercorn / sourdough croutons / Emmenthaler cheese / St. Malachi Reserve cheese / Salt / Sherry vinegar / Chives / Benne seeds
Signature Dish
From Prep to Plate
Host Seth Tillman heads to Shilling Canning Company where Chef Reid Shilling presents an elevated take on French onion soup, focusing on flawless technique and high-quality ingredients. The dish starts with a sachet containing thyme, parsley, bay leaves, black peppercorns, and rinds from St. Malachi Reserve cheese, which is added to a rich beef jus made from a multi-day stock process.
Chef Reid Shilling puts mid-Atlantic ingredients on a pedestal at his 5-year-old Navy Yard restaurant and raw bar, devoting an entire menu page to credit the dairy, oyster, cattle, and produce purveyors helping build his seasonal dishes at any given time.
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