I hardly have any exposure to onion soup at all.. it’s been pretty limited but this soup. Wow, that’s all I can say. What’s not to like? Caramelized onions? The golden raft of melted cheese? The slices of delicious baguette? There’s certainly nothing not to like that I can think of. Not to mention that this is yet another incredibly easy soup recipe, it could hardly be simpler.
I made the soup and croutons ahead then when I was ready to serve I reheated the soup briefly, poured over the bread , added the cheese and popped the bowls right into the toaster oven. I had planned the soup as a first course to our meal but we never even got to the chicken. That’s right, my carnivore husband passed on the meat in favor of cleaning his soup bowl so I consider the endeavor a success. I bet this would be a great recipe to freeze in individual portions to pop out of the freezer whenever you have a little end of baguette to use up. That would make such an awesome impromptu hot lunch
Just a note, I forgot to pick up the gruyere before I got in line at the cash and refused to get out of line for it so I topped the soup with a mix of sharp cheddar, fontina and parm because it’s what I had and because I thought it would give me a little bit of everything… a good melter, a little bite, and a good crispy texture. It worked out just fine as you can see but I guess it wasn’t traditional (and you didn’t think I actually followed the recipe to a T did you?). You can find the recipe here. The picture looks pretty close actually. Also, the recipe calls for a pound of onions, I guessed and used two biggish ones and that seemed fine.