French Onion Soup Gratinée (d’onion gratinée)! Recipe (with Video)

Instructions for caramelizing onions
1. Caramelize thinly sliced onions in some butter and olive oil with chopped garlic and a pinch of salt & pepper. It should take about 30 minutes.
Instructions for preparing broth
1. In a small pot, add Zoup! Good, Really Good® Beef Bone Broth and bring it to a boil.
Instructions for adding corn starch and broth to onions
1. Once you get the perfect golden brown color, add corn starch and let it cook for 10 minutes. Now add in the broth and bunch of thyme sprigs. Cover and cook for 30 minutes.
Instructions for preparing baguette
1. Slice your baguette in 1/4 inch and pour some olive oil on top. Also add some thyme leaves for aroma. Toast it in the oven at 350F for 10 minutes.
Instructions for layering the soup
1. Time to layer the soup. You can use provolone, gruyere or Emmental cheese. I am using Mozzarella cheese. Make sure the bowl you are using has a rim or a lip for the cheese to stick to. Otherwise the cheese crust might slide down while baking.
Instructions for adding baguette and cheese to the soup
1. Slice few toasted baguette into smaller portions and add it to the bottom of the bowl. Then add some cheese and pour the soup over it. Finally add a slice of toasted baguette and a generous amount of shredded cheese. Make sure cheese is overflowing on the sides so it holds on to the bowl while baking.
Instructions for baking and serving the soup
1. In the oven it goes to broil for 15 minutes. Oven should be set at 400F or around 200C. Once it’s out of the oven, let it sit for 10 minutes before serving. Enjoy!