French Onion Soup

This French onion soup is an elevated version of the classic comfort food using cheesy-baked baguettes as a satisfyingly crunchy topping.

Prep 15

Cook 1 30

Total 1 45

Fat 15

Carbs 32

Protein 15

Yield

Heat a large Dutch oven over low heat. Add the sliced onion, salt, and butter to the pot and cook for 30-45 minutes, stirring occasionally.
Add the garlic and fresh thyme to the pot and stir. Cook for 1 minute.
Stir in the Worcestershire sauce and beef broth. Bring to a boil and reduce the heat to a simmer. Cook for 15 minutes.
Prepare the bread topping. Preheat the oven to 450℉ and drizzle the olive oil onto a baking sheet.
Slice a baguette into ½ -inch thick slices. Place the slices on the oiled baking sheet. Top with the gruyere cheese. Bake for 10 minutes, or until the cheese is golden and bubbly.
To serve soup, top with cheesy baguette slices.

While the onions are cooking in step one, some of the water will come out of the onions because of the heat and salt. This should cook off for the most part. If the liquid cooks off and the onion starts to stick to the bottom of the pot, then add more butter or olive oil. 1-2 tablespoons at a time.
This is a great soup to serve to a crowd. If you want to serve individual servings, add soup to oven-safe bowls and top with 2-3 slices of baguette. Top with 1 oz. of shredded gruyere cheese and broil for 1-2 minutes or until the cheese is melted.
We used gruyere cheese for this recipe. Mozzarella, provolone, or Swiss cheese would also be great additions. We recommend that you use some gruyere or Swiss cheese with mozzarella and/or provolone.