French Onion Soup (NEW)

The Spice & Tea Exchange

Servings

4 crocks

Prepare Soup. In a large Dutch oven or soup pot, heat butter and olive oil over medium-high heat. Add onions, Sweet Onion Sugar, French Onion Seasoning, Thyme, and kosher salt. Cook, stirring frequently, until the onions are very tender and spices are fragrant, 30 to 35 minutes.
French Onion Soup (NEW)

Ingredients

  • 1 Tbsp unsalted butter

  • 1 Tbsp olive oil

  • 2 lbs yellow onions, sliced 1/8-inch thick

  • 1 Tbsp Sweet Onion Sugar

  • 2 tsp French Onion Seasoning

  • ½ tsp Thyme

  • ½ tsp kosher salt

  • 32 oz beef broth

  • 2 Tbsp sherry

  • 1 ea Bay Leaves – Hand Selected

  • 1 Tbsp balsamic vinegar

  • to taste kosher salt & black pepper

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  • 8 slices baguette, diagonally cut, 1/2-to 3/4-inch thick

  • 8 oz Gruyere cheese, sliced

  • 4 oz provolone cheese, sliced

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  • French Onion Soup (Kit)

Directions

  1. Prepare Soup. In a large Dutch oven or soup pot, heat butter and olive oil over medium-high heat. Add onions, Sweet Onion Sugar, French Onion Seasoning, Thyme, and kosher salt. Cook, stirring frequently, until the onions are very tender and spices are fragrant, 30 to 35 minutes.

  2. Add beef broth, sherry, and Bay Leaves – Hand Selected. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Bring to a simmer and cook, uncovered, for about 20 minutes to allow the flavors to meld. Remove bay leaf. Stir in the balsamic vinegar. Taste; adjust seasonings, as needed with kosher salt and black pepper.

  3. Prepare Crouton. Preheat oven to 350ºF. Arrange baguette slices on a baking sheet and bake, turning once, until lightly browned, about 15 minutes. Remove from oven. Adjust oven rack 6 inches below the broiler element; preheat the broiler.

  4. Assemble. Set individual broiler-safe crocks on a baking sheet; fill each with about 1¼ to 1½ cups of soup. Top each crock with 2 baguette slices (do not overlap). Arrange Gruyère and provolone slices over the bread until the surface is completely covered. Broil until the cheese is melted, bubbling, and lightly browned around the edges, 3 to 5 minutes. Allow to cool for 5 minutes before serving.
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