You are here

French Onion Soup with Gruyère Cheese

This classic combines thyme-accented broth with complexly flavored onions and decadent Gruyere cheese. Perfect for cold nights!


1 lb. Markon First Crop Yellow Onions, julienned

2 Tbsp. vegetable oil

1/4 cup brandy

3 sprigs Markon First Crop Thyme

6 cups chicken stock

4 sourdough baguette slices, toasted

4 slices Gruyere cheese

Salt and pepper, to taste


In stock pot, saute onions over medium heat. As onions begin to caramelize, scrape the browned debris from the pot. Continue until you are no longer able to remove the debris from the bottom. Do not rush this process; this makes the soup sweet and dark.

Once onions are dark brown and pan is covered with debris, deglaze with brandy; add chicken stock and thyme. Bring to a simmer; reduce uncovered 20 minutes. Season with salt and pepper. Spoon into individual serving dishes.

Top each dish with a crouton and one slice of cheese. Broil until browned. Serve immediately.