---
title: Classique French Onion Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/classique-french-onion-soup-5dfd13f1c66033268d0021e4
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Veggie
  - Calorie Smart
  - Vegan
  - French
rating: 4.0
rating_count: 4000
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/classique-french-onion-soup.avif"
---

@thyme{1%tsp}
@onion{2%large}
@lemon{1%unit}
@apple{1%unit}
@mushroom stock concentrate{2%packets}
@gruyere cheese{1%cup}
@dijon mustard{1%tbsp}
@mixed greens{2%cups}
@demi-baguette{1%unit}
@sherry vinegar{1%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@olive oil{2%tbsp}
@butter{1%tbsp}
@sugar{1%tbsp}
@water{3%cups}

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, reserving a few whole leaves for garnish. Trim ends from demi-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 dijon mustard to taste. Season with salt and black pepper; set aside.

Heat a #large pot{} over medium-high heat; add a large drizzle of olive oil and 1 tbsp butter. Add onion and ½ tsp salt. Cook, stirring occasionally, until onion is slightly softened and browned ~{10%minutes}. Stir in ¼ cup water, scraping up any browned bits from bottom of pan. Cook, without stirring, ~{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, ~{10%minutes} more. TIP: If onion starts to burn, add a splash of water.

To pot with caramelized onion, add sherry vinegar, minced thyme, 1 tbsp sugar, and ¼ cup water. Cook until deeply browned and jammy, ~{3%minutes}. Add mushroom stock concentrate and 3 cups water. Bring to a simmer and cook, stirring occasionally, until flavors meld, ~{5%minutes}. Taste and season with salt and black pepper.

Meanwhile, halve, core, and thinly slice half the apple 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.

Place demi-baguette slices on a #baking sheet{} and top evenly with gruyere cheese. Broil on top rack until cheese is melted and bubbly, ~{3%minutes}. TIP: Watch carefully to avoid burning.

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