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French Onion Soup with Gruyère Toast and Side Salad
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Large bowl

Ingredients
  

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 1 teaspoon dried thyme
  • 4 cups beef broth
  • Salt and pepper to taste
  • 4 slices French bread
  • 1 cup shredded Gruyère cheese
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the sliced onions and cook, stirring often, until they turn soft and golden brown, about 20 minutes.
  • Stir in the dried thyme, salt, and pepper. Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for 15 minutes so the flavors blend.
  • While the soup simmers, place the French bread slices on a baking sheet. Sprinkle the shredded Gruyère cheese evenly over each slice.
  • Broil the bread for 2 to 3 minutes until the cheese melts and turns lightly golden. Keep a close watch to avoid burning.
  • In a large bowl, toss the mixed salad greens and cherry tomatoes with the olive oil and balsamic vinegar.
  • Ladle the soup into bowls and top each with one slice of the Gruyère toast. Serve the side salad alongside.

Notes

Let the onions cook slowly for the best sweet flavor, and stir them now and then so they do not stick. You can toast the bread while the soup simmers to save time. Leftovers keep well in the fridge for two days. Reheat the soup gently on the stove and add fresh toast so it stays crisp.
Course: Soup
Cuisine: French
Equipment: Large pot, Baking sheet, Large bowl