French Onion Soup with Baguettes & Grand Cru Cheese
Thanksgiving

French Onion Soup

with Baguettes & Grand Cru Cheese

45 MIN
$19.99 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 baguettes and melty cheese for a rich, hearty finish.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
French Onion Soup with Baguettes & Grand Cru Cheese
Title
  • 2 Yellow Onions
  • 2 Small Baguettes
  • 2 cloves Garlic
  • 1 oz Garlic & Herb Flavored Butter
  • 4 oz Grand Cru® Cheese
  • 1 bunch Thyme
  • 1 Tbsp Sherry Vinegar
  • 1 cup Chicken Bone Broth
  • 2 Tbsps All-Purpose Flour
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 bunch Chives
  • 1 Tbsp Light Brown Sugar
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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

Caramelize the onions
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 sugar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the vinegar. Cook, stirring constantly, 1 to 2 minutes, or until the liquid has cooked off.

Start the soup
3 Start the soup

Add the butter to the pot. 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 1/2 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.

Finish the soup & serve your dish
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, then the grated grand cru. Place the remaining baguette pieces on the same sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 4 to 6 minutes, or until the cheese is melted and the bread is lightly toasted. 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. Serve the toasted baguette pieces on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh herbs. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Pick the thyme leaves off the stems. Cut the baguettes 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 sugar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the vinegar. Cook, stirring constantly, 1 to 2 minutes, or until the liquid has cooked off.

Caramelize the onions
Start the soup
3 Start the soup

Add the butter to the pot. 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 1/2 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, then the grated grand cru. Place the remaining baguette pieces on the same sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 4 to 6 minutes, or until the cheese is melted and the bread is lightly toasted. 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. Serve the toasted baguette pieces on the side. Enjoy!

Finish the soup & serve your dish
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