What’s Cooking in Gail’s Kitchen? Timeless Classics: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!
GRUYÈRE ONION SOUP
Ingredients:
3 Vidalia onions, peeled and sliced
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon Herbs de Provence
1 cup white wine
1 teaspoon honey
1/2 cup apple cider vinegar
10 ounces beef consommé
1 cup low-sodium chicken broth
2 tablespoons Lea & Perrins Worcestershire sauce
4 ounces Montamoré cheese, crumbled
Splash of cognac
4 slices baguette, toasted
4 tablespoons Parmesan cheese, grated
4 slices Gruyère cheese
Parsley flakes to garnish
Instructions:
In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately.
snapshotsincursive 
I absolutely love onion soup.
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Me too!
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I think I could eat it often. Definitely a fav. 🌿🌱🍃
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A favourite around here but don’t cut onions much anymore.. cut and frozen save the tears.. 😉
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Isn’t this funny? I wear contact lens and seldom shed a tear. Go figure. 💧
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I made onion soup last weekend and now I want this one!! Gorgeous!
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Right? I love it! 😍
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I love the slightly different little twists in this. Thank you, Gail, I will try it!
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It’s one of those recipes that are so forgiving. Bonus points. 🌟✨💫
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Oh yum!
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Heartwarming! 😍🌿
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The work is ALWAYS worth the payoff with this dish.
Scrumptiously done Gail.
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I tell myself that with every slurp. 🤣🌿😍
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Haha!
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Mouthwatering! This is one of my favorite winter soups. I usually use white wine and never added vinegar to it. Sounds interesting! I’ll give your version a try next time. 🙂
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Interesting, isn’t it?! 😜
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Very! 🙂
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I’ve never tried making onion soup, oh my it looks so good, I might try it!
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If you love melted cheese…..🍃🧀
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I love Onion Soup! The weather is calling for it right now, too! So comforting!
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I sooo agree! 💜
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This looks fantastic. Must try soon.
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Thanks, Peggy. It’s a meal in a bowl. 🌿🌱🍃
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