Mitch K.
Yelp
Wife and I both like their onion soup. Sir Halley's kitchen does a good job with it, along with their other menu items.
I make my own onion soup at home, the traditional way, which takes about 4 hours of time to prep the onions and laboriously cook down those onions, breaking up the "brown bits" with multiple stirs and evaporating half cups of water to yield a rich, deep brown batch of now, caramelized, onions.
Upon leaving, I chatted with the chef, name I do not know, but please give him this review to read. We talked onion soup and he confirmed that his kitchen followed the laboriously cook-down of onions to yield their great version.
He gave me a great tip: use burgundy red wine, rather than the traditional sherry. Sunday afternoon I put together a BIG BATCH of onion soup and used a rich, heavy red wine. The soup turned out to be GREAT, receiving many complements from neighbors and my wife.
Thank you, chef. I will not be going back to sherry again.
Diners, when you next visit Sir Halley's, try the onion soup and give a vote if it IS better than you have previously eaten. And onion soup is a great starter or part of two way or three way with half sandwich, soup, salad.
And their ranch dressing is beautiful.