French Onion Soup with Gruyère Toast
It’s easier than you think to make bistro-style French Onion Soup at home! We give our version a unique twist with a crispy toast smothered in nutty, melted, imported Gruyere for topping, dipping, or scooping
Ingredients
- 3 TB butter
- 6 cups sliced onions
- 1 tsp kosher salt
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 tsp minced garlic
- ½ cup dry vermouth sherry, or dry white wine
- 1 TB flour
- 4 cups beef broth
- 1 TB Worcestershire sauce or soy sauce
- ⅛ tsp black pepper
- 8 slices baguette toasted
- 1 1/2 cups shredded imported Gruyère cheese
Instructions
- Melt butter in a medium saucepan set over medium heat. Add onions, salt, bay leaf, and thyme and stir. Cook covered for 5 minutes to begin to soften onions. Reduce heat to medium low and cook, uncovered for an additional 45 minutes, stirring frequently, until onions are medium-dark brown. Add garlic and cook for 1 minute. Add vermouth/sherry/or wine and cook until completely evaporated. Stir in flour and cook for 1 minute. Add broth, Worcestershire or soy sauce, and black pepper and increase heat to high. Bring to a boil and simmer for 5 minutes for flavors to meld. Season to taste with additional salt and pepper.
- When ready to serve, top toasted baguette slices with shredded imported Gruyere cheese and place on a foil lined pan in the oven or toaster oven. Broil for 2-3 minutes to melt cheese and serve soup topped with Gruyere toast and additional on the side.
Notes
Tip: This soup can be made up to 3 days ahead and can also be frozen - just be sure to prepare the Gruyere Toast fresh right before serving.
