Classique French Onion Soup
with Gruyere Toast & Apple Dijon Salad
The classics are classics for a reason. This dish happens to be extra special, though, and not just because it’s classique. French onion soup is a bistro staple—one of those ultra-comforting dishes you always order but never think to make at home. Well, it’s time to cancel that reservation at Chez Fromage because you’re about to master it from the comfort of your own kitchen! Our elevated take’s got deeply caramelized onions spiked with balsamic and fresh thyme, a rich mushroom stock, and melty gruyere toasts. There’s also a bright Dijon apple side salad to round things out. Bon appétit, mon chéris!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Yellow Onion
¼ ounce
Thyme
1 unit
Demi-Baguette
(Contains Soy, Wheat)
1 unit
Lemon
2 teaspoon
Dijon Mustard
5 teaspoon
Sherry Vinegar
3 unit
Mushroom Stock Concentrate
1 unit
Hudson River Fruit RubyFrost Apple
2 ounce
Mixed Greens
½ cup
Gruyère Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Heat broiler to high. Wash and dry all produce. Halve, peel, and very thinly slice onions. Pick thyme leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4), reserving a few whole leaves for garnish. Trim ends from baguette; slice crosswise into 6 equal-size rounds (12 rounds for 4 servings). Halve lemon. In a small bowl, combine juice from whole lemon, a large drizzle of olive oil, and mustard to taste. Season with salt and pepper; set aside.
Heat a large pot over medium-high heat; add a large drizzle of olive oil and 1 TBSP butter. Add onions and ½ tsp salt (1 tsp for 4). Cook, stirring occasionally, until onions are slightly softened and browned, 8-10 minutes. Stir in ¼ cup water, scraping up any browned bits from bottom of pan. Cook, without stirring, 8-10 minutes more. Add another ¼ cup water, scraping up any browned bits from bottom of pan; cook, stirring occasionally, until deeply browned and caramelized, 8-10 minutes more. TIP: If onions start to burn, add a splash of water.
To pot with caramelized onions, add vinegar, minced thyme, 1 TBSP sugar (2 TBSP for 4 servings), and ¼ cup water. Cook until deeply browned and jammy, 2-3 minutes. Add stock concentrates and 3 cups water (5 cups for 4). Bring to a simmer and cook, stirring occasionally, until flavors meld, 3-5 minutes. Taste and season with salt and pepper.
Meanwhile, halve, core, and thinly slice half the apple (whole apple for 4 servings) into half-moons. In a large bowl, toss apple slices and mixed greens with as much dressing as you like. Season with salt and pepper.
Place baguette slices on a baking sheet and top evenly with Gruyère. Broil on top rack until cheese is melted and bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning.
Divide soup between bowls. Top with Gruyère toasts. Garnish with reserved thyme leaves as desired. Serve with salad on the side.