Classic French Onion Soup Recipe with Crostini and Gruyere Cheese

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Remove the ends of the onions and cut them in half, then peel the outer shell.

Slice the onions into 1/4 to 1/2 inch thick slices.

Place sliced onions in a bowl for mise en place.

Melt butter in a big rondeau pot over low to medium heat.

Add sliced onions to the pot and stir constantly to caramelize them, about 10 to 12 minutes.

Smash garlic cloves, trim the ends, and peel them.

Mince the garlic finely and set it aside with the onions.

Add sugar to the caramelizing onions to enhance sweetness and continue cooking until brown.

Deglaze the pot with 2 cups of red wine, stirring to incorporate.

Once the liquid reduces, add beef stock and simmer over low heat.

Slice the French baguette into 1/2 to 3/4 inch thick pieces for crostinis.

Brush each piece of baguette with melted unsalted butter and season with kosher salt and black pepper.

Bake the crostinis in the oven at 375 degrees for 12 to 15 minutes until browned and toasted.

Mince fresh thyme and add it to the soup, stirring to combine.

Season the soup with kosher salt and black pepper, tasting and adjusting as necessary.

Add balsamic vinegar to the soup for flavor balance.

Pour the soup into soup crocks and top with crostinis and Gruyere cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens