Sometimes we all crave that French restaurant style onion soup. The internet is filled with different theories on how to finish an Onion Soup, but this method is proven and the result of three generations of trial and error. My Grandmother’s Onion Soup recipe takes about 4-5 hours from start to finish. I would never even consider making it on a weeknight. This method uses Good Stock Roasted Onion Soup and comes together in about 45 minutes. My wife and I staged a Tuesday night photoshoot to share our secrets with you. Don’t tell my Grandmother, but we couldn’t tell the difference...
Before you start, make sure you have:
- Onion Soup - We used Good Stock Roasted Onion Soup, of course. One pouch is 16oz and good for one serving in our crocks.
- French Baguette - Preferably a loaf that has been sitting out for a few days and starting to harden. Trust me.
- Gruyère Cheese - Get the good stuff. We used Emmi Roth’s Le Gruyère which is imported from Switzerland and commonly found at Whole Foods.
- Parmigiano Reggiano - We used Italian Antica Formaggeria which is also a Whole Foods staple.
- Swiss Cheese - Plain old sliced Swiss Cheese.
- Olive Oil
- Your finest 16oz ceramic crocks! This makes all the difference.
Step 1: Toast the Baguette
- Preheat your oven to 350º
- Slice Baguette into 1½ inch slices and place on baking sheet
- Brush both sides of the Baguette slices with a healthy amount of olive oil
- Put into the oven for 10-15 minutes before checking on them. Once starting to brown, flip them over and leave in for another 10-15 minutes or more. You want these bad boys to be golden brown on all sides.
Step 2: Prepare the toppings.
- Grate your Gruyère Cheese on the large side of a box grater
- Grate your Parmesan Cheese on the small side of a box grater
Step 3: Heat up your soup.
- Place your Good Stock Roasted Onion Soup on the stove on medium/low heat
- Stir occasionally until simmering and then turn off the heat
Step 4: Prepare your crocks.
- Use a soup ladle to fill your crocks with soup
- Gently float two slices of Baguette on each
- Use 3 slices of Swiss Cheese as your base. Lay the slices down on top of the Baguettes, making sure that they hang over the edge of your crocks. This is key to having a perfectly brown and bubbling soup later.
Place 1 giant handful of Gruyère Cheese on top of your Swiss Cheese layers. Seriously, don’t hold back here. We are showing you thebest way to do this, not the healthiest. Gruyère has a distinct nutty and earthy flavor that takes your soup to the next level.
- Add a smaller handful of Parmesan Cheese on top of the Gruyère.
Step 5: Broil.
- Turn on your broiler while preparing your crocks
- Place your crocks on a baking sheet and pop them in the oven
- Keep a close eye on your crocks as the cheese starts to bubble and brown. It usually takes 15-25 minutes.
- When they are looking perfectly golden brown and bubbling, remove from the oven.
Step 6: Serve!
- Using an oven mitt, carefully transfer each crock to a plate. Seriously though, be careful. These crocks are filled with boiling soup and liquid hot cheese. Mmmmmm…
There you have it! The best way to finish an onion soup.