French Onion Soup

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.

Slice either sweet Vidalia, Maui, or white onions, avoiding red onions.

Caramelize 3 pounds of sliced onions in a pan for over an hour until golden.

Deglaze the pan with white wine, scraping up the brown bits.

Bring the wine to a simmer to boil off the alcohol.

Add fresh thyme, bay leaves, and beef stock to the pan and stir well.

Let the mixture simmer for about 30 minutes to infuse flavors.

Preheat the oven to 350 degrees Fahrenheit.

Slice the baguette into 1 to 2-inch thick pieces and place on a crisping pan.

Drizzle olive oil on the baguette slices and toast for 10 to 15 minutes until dried and slightly browned.

Grate Gruyere cheese for topping the soup.

Prepare oven-safe crocks on a sheet pan with silicone to prevent sliding.

Rub a garlic clove on the toasted crostini for flavor.

Taste the soup and adjust seasoning with salt and black pepper if needed.

Turn off the heat and add butter to the soup for richness.

Fill each crock with the onion soup mix, leaving room for bread and cheese.

Add half a teaspoon of brandy or sherry to each bowl.

Nestle crostini on top of the soup and generously add grated Gruyere cheese.

Broil the crocks, watching closely for the cheese to melt and turn bubbly and brown.

Remove from the broiler and garnish with fresh thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens