There are a few recipes for the Brown Derby’s Onion Soup on the Internet, but this is the actual one:
French Onion Soup Brown Derby
1/4 pound butter
2 1/2 pounds thinly sliced white onions
1 quart beef stock
1 quart chicken stock
2 tbs Worcestershire Sauce
1 1/2 tsp celery salt
1 tsp black pepper or 12 crushed peppercorns
1 bay leaf
1 French Baguette, cut into 8 (1/2 inch) slices
1/2 cup of grated imported Parmesan cheese
Heat butter in heavy kettle. Add sliced onions and saute until brown, stirring constantly. Add beef and chicken stock, Worcestershire Sauce, black pepper, celery salt and bay leaf and simmer about 40 minutes or so. Salt to taste and discard bay leaf.
Butter bread slices and sprinkle with cheese. Toast bread in broiler until brown and bubbly. Divide soup into eight bowls and float a piece of toast in each bowl. Set aside additional cheese for guests to use as desired.
Photo: Inside of the original Brown Derby’s hat shaped structure on Wilshire Blvd.