French Onion & Kale Soup with Gruyere Croutons

🥘 Ingredients

• butter
  1 tbsp
• demi-baguette
  1 unit
• garlic
  2 cloves
• gruyere cheese
  1 c
• soy sauce
  1 tbsp
• sugar
  1 tsp
• thyme
  1 sprig
• tuscan kale
  1 bunch
• veggie stock concentrate
  2 unit
• yellow onion
  2 units

🍳 Cookware

• large pot
• baking dish

1. 

   1

   Halve, peel, and thinly slice yellow onion .

   yellow onion: 2 units
2. 

   2

   Heat butter in a large pot over medium heat. Add the onions and cook, tossing, until very soft and beginning to caramelize ⏱️ 10 minutes . Add sugar and cook, tossing occasionally, until dark brown and completely caramelized ⏱️ 25 minutes .

   butter: 1 tbsp, sugar: 1 tsp
3. 

   3

   Preheat the broiler to 500°F. Thinly slice demi-baguette on an angle. Halve 1 garlic clove, then mince the remaining clove. Strip the thyme leaves off the stem and roughly chop them. Remove stems and ribs from tuscan kale , then thinly slice the leaves into ribbons.

   demi-baguette: 1 unit, garlic: 2 cloves, thyme: 1 sprig, tuscan kale: 1 bunch
4. 

   4

   When the onion is fully caramelized, stir the minced garlic and thyme into the pot and cook until fragrant ⏱️ 30 seconds . Stir in 3.5 cups water, veggie stock concentrate , and soy sauce . Bring to a boil, then reduce to a low simmer ⏱️ 5 minutes . Stir the kale into the soup to wilt. Taste and season generously with salt and pepper.

   veggie stock concentrate: 2 unit, soy sauce: 1 tbsp
5. 5

   Meanwhile, place the baguette slices on a baking dish and place in the oven until toasted and slightly golden brown ⏱️ 2 minutes . Remove from oven and rub the bread with the halved garlic clove. Sprinkle the toasts with gruyere cheese . Return the baking dish to the oven until cheese is bubbly ⏱️ 2 minutes .

   gruyere cheese: 1 c
6. 6

   Serve the French onion soup divided between bowls and top with a few gruyere croutons. Serve remaining gruyere croutons on the side for dipping. Enjoy!