Classique French Onion Soup

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   thyme onion lemon apple mushroom stock concentrate gruyere cheese dijon mustard mixed greens demi-baguette sherry vinegar salt black pepper olive oil butter sugar water

   thyme: 1 tsp, onion: 2 large, lemon: 1 unit, apple: 1 unit, mushroom stock concentrate: 2 packets, gruyere cheese: 1 c, dijon mustard: 1 tbsp, mixed greens: 2 c, 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 c
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

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