Classique French Onion Soup

🥘 Ingredients

• Dijon mustard
  2 tsp
• Gruyere cheese
  ½ cup
• apple
  2 unit
• black pepper
• butter
  1 tbsp
• demi-baguette
  2 unit
• lemon
  1 unit
• mixed greens
  2 oz
• mushroom stock concentrate
  3 unit
• olive oil
• onion
  4 unit
• salt
  ½ tsp
• sherry vinegar
  5 tsp
• sugar
  1 tbsp
• thyme
  ¼ ounce, ¼ ounce
• water
  3 c, ¼ cup, ¼ cup, ¼ cup

🍳 Cookware

• small bowl
• large pot
• large bowl
• baking sheet

1. 

   1

   Heat broiler to high. Wash and dry all produce. Halve, peel, and very thinly slice onion . 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 demi-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 Dijon mustard to taste. Season with salt and black pepper ; set aside.

   onion: 2 unit, thyme: ¼ ounce, demi-baguette: 1 unit, lemon: 1 unit, olive oil, Dijon mustard: 2 tsp, salt, black pepper
2. 

   2

   Heat a large pot over medium-high heat; add a large drizzle of olive oil and butter . Add onion and salt (1 tsp for 4). Cook, stirring occasionally, until onions are slightly softened and browned, 8-10 minutes. Stir in water , scraping up any browned bits from bottom of pan. Cook, without stirring, 8-10 minutes more. Add another 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.

   olive oil, butter: 1 tbsp, onion: 2 unit, salt: ½ tsp, water: ¼ cup, water: ¼ cup
3. 

   3

   To pot with caramelized onions, add sherry vinegar , minced thyme (already mentioned), sugar (2 tbsp for 4 servings), and water . Cook until deeply browned and jammy, 2-3 minutes. Add mushroom stock concentrate and 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 black pepper .

   sherry vinegar: 5 tsp, thyme: ¼ ounce, sugar: 1 tbsp, water: ¼ cup, mushroom stock concentrate: 3 unit, water: 3 c, salt, black pepper
4. 

   4

   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 black pepper .

   apple: 1 unit, apple: 1 unit, mixed greens: 2 oz, salt, black pepper
5. 

   5

   Place demi-baguette slices on a baking sheet and top evenly with Gruyere cheese . Broil on top rack until cheese is melted and bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning.

   demi-baguette: 1 unit, Gruyere cheese: ½ cup
6. 

   6

   Divide soup between bowls. Top with Gruyere toasts. Garnish with reserved thyme leaves as desired. Serve with salad on the side.