In 1922, Nobel prize winning author Sinclair Lewis purchased a wedding gift for his new wife, the famous journalist, Dorothy Thompson. This track of land and two working farms near Woodstock, Vermont is today a gorgeous Relais et Chateaux property catering to privacy and nature seeker's, as well as those needing reprieve from the traffic, noise, and sensory overload of city life. Sitting in the original Sinclair dining room at Twin Farms and wishing that the walls could talk, it is clear the room has invited both good conversation and good eating. Each night, a bowl of soup graces the table. The resort's chef kindly shared this recipe so we could eat it in our own home whenever the temperatures drop and warrant a big bowl of soul-satisfying soup made with New England clothbound cheddar.
cuisine American
difficulty Simple
season Year Round
serves 4


  • 2 pounds yellow onions, peeled, halved, & sliced 3/8
  • 5 tablespoons unsalted butter
  • 1/3 cup dry sherry
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 2 teaspoons kosher salt
  • 4 cloves garlic
  • 1 teaspoon freshly ground black pepper
  • Jasper Hill Cloth Bound Cheddar, 16 cubes 1/2" each


  1. Melt the butter in a 6 quart cocotte or Dutch oven over medium-low heat and add the onions. Sprinkle with 1 teaspoon salt and cook 50 to 60 minutes, stirring occasionally, or until the onions are brown and caramelized. If the onions begin to stick, add a tablespoon of water and scrape and fold them. The onions are finished when they are uniformly the color of bourbon.
  2. Add the sherry, increase the heat and cook for 1 minute. Add the chicken stock and 1 teaspoon salt, return to a boil, reduce the heat and simmer, for 20 minutes.
  3. Add the cream to the onion mixture, stir and heat until warm.
  4. Pour the onion mixture into a Vitamix, blender, or food processor and blend until completely pureed. Taste for seasoning.
  5. Just before serving, heat the soup, and then divide among 4 bowls. Drop 4 cubes of cheddar into each bowl and serve immediately.