French Onion Soup with Gruyère Toasts
6
Points® value
Total Time
1 hr 55 min
Prep
10 min
Cook
1 hr 45 min
Serves
6
Difficulty
Easy
Few dishes are as comforting as a bowl of French onion soup. The key for getting lots of oniony flavour is to cook them low and slow to develop their deep sweet onion flavour. We combine rich aged gruyere with lower-in-Points mozzarella (it has about half the Points of gruyere) for the toasts that top the soup. The mozzarella helps create that gooey cheese-pull indulgence while letting the flavour of the gruyere shine. If you don’t have oven proof crocks, just broil the cheese toasts on a sheet pan and set on top of the soup just before serving.
Ingredients
Olive oil
1½ tbsp(s)
Onion
4 large, yellow, 3 1/2 to 4 lb, halved lengthwise and thinly sliced crosswise
Dry sherry
¼ cup(s), dry Marsala, or dry vermouth
Fresh thyme
1 tbsp(s), leaves
Unsalted beef stock
6 cup(s)
Kosher salt
1 tsp(s)
Black pepper
¾ tsp(s)
Gruyère cheese
2 oz, shredded (1/2 cup)
Shredded part-skim mozzarella cheese
2 oz, (1/2 cup)
Whole wheat french bread
3⅞ oz, to 4 oz, cut into 12 even slices and toasted
