Valentine's Day

French Onion Soup

with Baguette & Grand Cru Cheese

45 MIN

$23.99 2 Servings

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From the Test Kitchen

Our take on the classic, comforting soup features onions, garlic, and thyme cooked in a savory chicken broth, then topped with sliced baguette and melty cheese for a rich, hearty finish.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Yellow Onions
1 Small Baguette
1 cup Chicken Bone Broth
1 bunch Thyme
1 bunch Chives
4 oz Grand Cru® Cheese
2 cloves Garlic
1 oz Garlic & Herb Flavored Butter
1 Tbsp Sherry Vinegar
2 Tbsps All-Purpose Flour
2½ Tbsps Vegetable Demi-Glace
1 Tbsp Soy Sauce

step-by-step

instructions

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Pick the thyme leaves off the stems. Cut the baguette crosswise into equal-sized pieces. Grate the grand cru on the large side of a box grater. Thinly slice the chives.

2 Caramelize the onions

In a medium pot, heat a drizzle of olive oil on medium until hot. Add the sliced onions; season with salt and pepper. Cover and cook, stirring occasionally, 10 to 15 minutes, or until dark and caramelized (if the onions start to burn, add 1 tablespoon of water at a time). Add the chopped garlic and thyme leaves. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and soy sauce. Cook, stirring constantly, 1 to 2 minutes, or until the liquid has cooked off.

3 Start the soup

Add the butter. Cook, stirring constantly, 30 seconds to 1 minute, or until melted and combined. Add the flour. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully add the broth, demi-glace, and 1 cup of water. Cook, stirring constantly and scraping up any browned bits (or fond), 2 to 3 minutes, or until slightly thickened and combined. Turn off the heat.

4 Finish the soup & serve your dish

Place two oven-safe bowls on a sheet pan. Evenly divide the soup between the bowls; top each with enough baguette pieces to cover (you may have extra; toast and serve on the side if you’d like). Evenly top with the grated grand cru. Bake 4 to 6 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 3 minutes, or until the cheese is bubbly and golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished soup garnished with the sliced chives. Enjoy!