A Super Model French Onion soup is Super interesting…there’s a soy sauce element not found in the soup a l’ognion that I’m having in Switzerland. This one has that umami element coupled with the brilliant invention of self-toasting croutons.

Tell me this isn’t the perfect meal for the first snow day in a year and a half? (Plus, I finally get to use these cute crocs!)

Let’s begin…

Crunchy, cheesy, stretchy richness to keep you warm on the coldest night of the year.

French Onion Soup with Croissant Croutons

Serves 3-4

Croutons:

• 2 croissants, cut into 1.5″ cubes

Soup:

• 1 T. olive oil
• 4 T. butter
• 5 c. onions (3-4), thinly sliced and cut in half
• 3 thyme sprigs
• 4 cloves of garlic, thinly sliced
• 1 T. flour
• 1/2 c. dry red wine
• 3/4 T. soy sauce
• Kosher salt
• Croissant Croutons
• 1/3 lb., shredded Gruyere/Swiss

1. Make your croutons! Heat oven to 350F. Throw croissant chunks on a baking sheet and bake for 10 minutes, tossing halfway through. The butter in the bread will self brown them. Brilliant.
2. In a heavy bottomed pot, heat oil and butter over high heat. Add onions and thyme. Cook, stirring often for about 15 minutes, until the onions begin to shrink.
3. Reduce heat to medium-low and add garlic. Continue to cook, stirring frequently another 20 minutes or until onions are all evenly golden brown.
4. Add the flour and cook until onions are coated and dulled in color, about 3 minutes.
5. Add the wine and bring heat to medium, allowing mixture to boil. Cook until wine is evaporated, about 5 minutes.
6. Discard the thyme sprigs.
7. Add broth, soy sauce, and 1/2 tsp. salt.
8. Bring to a boil over high heat, then reduce to a simmer until soup has thickened, about 45 minutes.
9. Turn broiler of oven on.
10. Place crocks on baking sheet. In bottom of crock, place 2 T. of cheese. Spoon soup on top of cheese, nearly to the top of the crock. Add a few croutons, and top with more cheese.
11. Broil 3-4 minutes, until cheese and croutons are browned as desired.