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FRENCH ONION SOUP

with Grilled Cheese Croutons

Active Time : 30 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 4 tablespoons 100% pure olive oil divided
  • 6 medium yellow onions thinly sliced (about 7-8 cups)
  • 1 tablespoon chopped fresh thyme divided
  • 1/2 cup dry sherry optional
  • 1 32 ounce container beef broth
  • 1 32 ounce container chicken broth
  • 32 slices (1/4 inch) French baguette bread
  • 1 container (5.2 ounce) spreadable herb & garlic cheese
  • 2 cups shredded mozzarella cheese
DIRECTIONS

In large saucepan or Dutch oven, heat 3 tablespoons oil over medium heat. Add onions and 1½ teaspoons thyme; salt and pepper to taste. Reduce heat to medium-low and cook onions, stirring frequently, until golden brown (about 20-25 minutes).

2. Add sherry or ½ cup broth, stirring and scraping pan until sherry is evaporated. Add broths; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Stir in remaining thyme the last 10 minutes.

Meanwhile, line a large baking sheet with aluminum foil and top with a baking rack; spray with cooking spray. Spread half the bread slices with garlic & herb cheese; top with remaining bread. Place on baking rack and sprinkle tops with mozzarella cheese.

Bake in a preheated 400°F oven 8-10 minutes or until golden brown and cheese is melted.

Ladle soup into 8 ovenproof soup crocks or bowls; top each crock with 2 grilled cheese croutons.