Bern’s Steakhouse - Tampa, FL
This one wins the awards for freshest ingredients. The soup and cheeses are non-traditional, but quite tasty. The vegetables used are grown at their own farm a couple of miles away and picked daily, and the bread used is baked the same day. You can taste the freshness, and the soup is served with incredible toast that is baked that day as well. Ask for a tour of the kitchen and you will see their bakery. The biggest problem is that the soup is too small; likely because it is included with your meal. The trick here is to ask for more.
Edit (12/28/2007): Added picture, and increased rating/ranking. Bern’s uses 5 fresh cheese on their soup. They are: Geitost, Parmesan, Asiago, Fontina, and Goat.
Rating: 8.5 of 10
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April 30th, 2008 at 9:50 am
I absolutely love the French Onion Soup at Bern’s! It is the best I have had anywhere- and you are right about the size- I wish there was a never ending bowl of this soup!
December 16th, 2008 at 11:00 pm
Could I please please please have your recipe?????? I think it sounds the best and the closest to mine, which I’ve changed over and over since I began some 25 to 30 years ago! Except for a couple more chesses, can I ask do you use sherry or not? Sweet onions, I assume, galic maybe……., I’m guessing, lol! Please let me try a new twist this Christmas and se if anybody notices, lol!
Kabanana6@verizon.net
Kathy A Brewer
101 Christy Hgts
April 23rd, 2009 at 8:15 pm
If you would be so kind to share your recipe, I’d appreciate it. I’ve been trying baked french onion soup recipe for many years and I always know a better baked fr. onion soup is just around the corner. And, this just may be the right one.
January 5th, 2011 at 12:21 pm
Bern and now, son David uses veal as the base for the broth. I strongly concur this is the best ever!