Follow these steps for perfect results
onions
halved and sliced
grapeseed oil
kosher salt
white pepper
garlic
minced
low-sodium vegetable broth
fresh thyme
chopped
red wine vinegar
baguette
1/4-inch-thick
olive oil
Gruyere or Swiss cheese
grated
Preheat broiler.
Spray broiler tray with cooking spray.
Spread onions on broiler tray.
Drizzle onions with grapeseed oil and sprinkle with kosher salt and white pepper.
Broil for 10 minutes, stir, then broil for another 10 minutes, until onions begin to brown.
Stir in minced garlic.
Broil for 2 minutes more, until some onions are slightly charred.
Transfer onions to a pot and cover with vegetable broth and 2 cups of water.
Bring the mixture to a boil, then stir in fresh thyme and red wine vinegar.
Reduce heat to medium-low and simmer for 10 minutes.
While the soup simmers, arrange baguette slices in a single layer on a broiler tray lined with foil.
Drizzle the baguette slices with olive oil and season with salt and pepper, if desired.
Sprinkle each slice with 2 tsp of grated Gruyere or Swiss cheese.
Broil for 2 minutes, or until the cheese has melted and the toast begins to brown.
Ladle the soup into 4 bowls.
Float 3 cheese toasts in each bowl.
Expert advice for the best results
For a deeper flavor, use beef broth instead of vegetable broth.
Add a splash of sherry or brandy to the soup for an extra layer of flavor.
Be careful not to burn the onions while broiling.
Everything you need to know before you start
15 minutes
Soup can be made a day ahead; add the toasts just before serving.
Serve hot in oven-safe bowls, garnished with fresh thyme.
Serve with a side salad.
Pair with crusty bread.
Complements the onion and cheese flavors.
Discover the story behind this recipe
Classic French comfort food.
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