Whether I’m working through lunch, binging netflix on a snow day or floating (freezing my ass off) down a river with my fishing guide husband, I love a sippable soup. Something warm and cozy to keep your hands toasty and no trying to be polite with a spoon. Infused with fresh thyme and vermouth, this french onion soup is so rich and decadent while staying light and refreshing. And the gruyere dippers are just TOO GOOD! You have to try them!
INGREDIENTS – serves 2
2-3T olive oil or butter
1 large onion, sliced thin
1 large shallot, sliced thin (sub 1/2 onion)
1t salt, separated 1/2t / 1/2t
1-2 sprigs fresh thyme or 1/4t dried
1 1/2T vermouth or white wine
2c beef or vegetable broth
Dash of white wine vinegar (or red)
2-3 1/2″ slices of bread, cut into 1″ strips
1/2c gruyere or swiss, shredded
1/8t fresh thyme leaves or small pinch of dried
Pinch of garlic powder
Bring a large pot to medium heat. Drizzle in the olive oil then dump in the onions and shallot. Sprinkle with 1/2t salt and honey. Stir together then allow to caramelize. This will take a while (30+min depending on the surface area of your pot) stir occasionally. When the onions start to turn brown, add the thyme, and continue to cook until the onions are nice and caramelized. Remove the thyme and deglaze with the vermouth then pour in the broth and water. Bring to a boil then simmer for 5 minutes. Turn off the heat, add the remaining salt and vinegar then blend. I like to use my immersion blender for this but a regular one should work just fine.
Arrange bread strips on a sheet pan or toaster oven pan. Toss together shredded cheese, thyme and garlic powder then distribute over the bread strips. Throw it in the toaster oven for a few minutes or a 425°F oven for 3-5 until the cheese is bubbly and the bread is lightly toasted.