The first tradition Ben and I created together was our NYE french onion soup. Our first New Year’s together Ben had bought himself “Matty Matheson A Cookbook” and our second foray into the book was testing out his french onion soup in hopes that it would cure whatever hangover we would incur the next day. It turned out incredibly, made us enough soup for the entire month of January and we’re so obsessed with it that we’ve made this french onion soup on New Year’s Eve every year since. We’ve changed some minor parts of the recipe mostly because of availability of certain ingredients but the one thing I’ve learned over the years is that the key to this soup is the beef broth. It must be beef broth and it must be impeccable. We destroyed a batch one year by using chicken broth made from bouillon cubes. The recipe we’ve perfected over the years is as follows and we at West End Butcher & Deli will always ensure our house made beef broth is perfect for this soup ;)