Few things are as comforting as soup. French onion soup is a super flavor-packed bowl of beefy and oniony goodness, topped with a melty Gruyere crouton. What’s not to love? This deconstructed French onion soup recipe is a bit modified because the cheesy croutons are on the side, where they can remain crispy until it is time for their time in dunking glory.
For other comforting soup recipes check out my curry butternut squash soup.
Deconstructed French Onion Soup
Ingredients
- 1 tbsp butter
- 2 tbsp oil
- 4 large sweet onions thinly sliced
- 1/2 tsp dried thyme
- 3 cloves garlic
- 1 tsp salt
- 1 tsp sugar
- 1 tsp beef base
- 1/2 cup dry sherry
- 1 quart low sodium chicken stock
- 1/2 cup Gruyere shredded
- 4 slices baguette
Instructions
- Add butter, oil, onions, thyme, garlic, and salt into a large pot. Saute onions in butter and oil with lid on for 10 minutes. High heat. Stir occasionally. Cook until softened.
- Then take off lid, add sugar, and continue to cook on high for another 15-20 minutes. Cook onions until they become a medium brown color.
- When onions are brown, add in sherry. Then add in stock, beef base, and stir gently, rubbing off the flavorful bits from the surfaces of the pan. Simmer another 20 minutes.
- Preheat oven to 350 degrees. Place sliced baguettes onto a sheet tray and place inside oven. After toasting 5 minutes, flip and top with cheese. Set oven to low broil and place toast into oven for another 3 minutes until cheese is melted and slightly brown.
- Serve soup with cheese toast.
