French Onion Soup with Thyme Croutons
The combination of buttery thyme croutons with rich, oniony soup makes this meal irresistible.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- ¼ cup unsalted butter, divided
- 4 large Vidalia onions, peeled and thinly sliced
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 5 cups beef or chicken broth
- 1 bay leaf
- 2 Tbsp. fresh thyme, divided
- 2 large slices hearty white bread, cubed
- 1 cup shredded Gruyère cheese
- 2 Tbsp. chopped flat-leaf parsley
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the onions, salt, and pepper and stir well. Reduce heat to medium-low and cook the onions until they’re softened and caramelized, about 35 minutes.
- Add the broth, bay leaf, and 1 tablespoon thyme. Simmer for 15 minutes.
- Preheat oven to 400°F.
- Melt remaining butter and thyme in a medium skillet over medium heat. Add bread cubes and coat all sides in the melted butter. Let cubes sit undisturbed after they’re coated for 1½ minutes, or until golden brown. Flip the cubes using tongs, and let sit undisturbed for an additional 1½ minutes until golden brown. Drain croutons on paper towels.
- Divide soup into 4 oven-proof crocks. Top with croutons and cheese. Place the crocks on a large baking sheet. Bake until the cheese is browned and bubbly, about 10 minutes. Garnish with parsley.