Was anyone else as excited as I was to make this French onion soup? I have a paralegal in my office (Codename: Chanclas) who adores French onion soup so much that when our firm has a luncheon at a high-end steakhouse, all she talks about is the French onion soup. Now, I’m not that crazed to forgo steak in favor of soup, but I do appreciate a soup this warming and delicious, especially when the temperature outside is hovering on the low end of the thermometer.
I was also excited for this recipe because I bought a huge block of Gruyere from Costco and planned on being heavy-handed with shredding. I just love the oozing, melted, bubbling cheese as the soup comes out of the oven. I also used slices of the last mini-brioche loaf for the toasted “crouton” to float on top.
I will say that I’m glad I caramelized the onions the night before I assembled the soup because it took over an hour and a half for the onions to get this color. (I apologize for the dim photo, as it was taken at night with artificial light.) Had I waited to caramelize the onions the same day I wanted to serve the soup, I would’ve been nowhere near as excited about the soup as I am now.
To see how other bloggers fared with this cheese-topped onion soup, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.