Ingredients
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2 large Onion
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1 unit Demi Baguette
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1 Lemon
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¼ ounce Ground thyme
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5 teaspoons White vinegar
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2 teaspoons Mustard
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3 unit Mushroom Stock Concentrate
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½ cup Gruyère Cheese(Contains Milk)
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1 tablespoon Sugar
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Salt and pepper to taste
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4 teaspoons Olive oil
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1 tablespoon Butter(Contains Milk)
Directions
Steps
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1
Done
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Heat broiler to high. 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. 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. |
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2
Done
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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. |
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3
Done
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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 , 2-4 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. |
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4
Done
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Place baguette slices on a baking sheet and top evenly with Gruyere. Broil on top rack until cheese is melted and bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning. |
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5
Done
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Divide soup between bowls. Top with Gruyere toasts. Garnish with reserved thyme leaves as desired. Serve with salad on the side. |
