Caramelized Onion Soup with Gruyere and Garlic Crostini
French Onion Soup’s Richer, Meatier Cousin
This is what happens when French onion soup gets a savory upgrade. Sweet onions cook low and slow for 45 minutes until deeply caramelized, then get simmered with chicken broth and diced Jones Dairy Farm Breakfast Ham Slices into a rich, meaty soup. Ladle it into heatproof bowls, top with two cups of shredded Gruyere, broil until bubbling, and finish with a garlic-rubbed crostini. Serves four and is worth every minute it takes to make.
Ingredients
- 3 tablespoons butter
- 3 large sweet onions, sliced 1/4 inch thick
- salt and freshly ground black pepper
- 5 cups chicken broth
- 5 slices Jones Dairy Farm Breakfast Ham Slices, diced
- 4 thin slices rustic bread
- 4 garlic cloves
- olive oil
- 2 cups Gruyere cheese, shredded
Directions
Heat butter in a large (12-inch) deep sauté pan or Dutch oven over medium heat until melted. Add onions and 1/2 teaspoon salt, stirring to coat with butter. Lower heat to medium-low, cover pan and cook 15 minutes, or until onions are softened.
Uncover pan; continue to cook slowly until onions are deep golden brown and very soft, stirring frequently and scraping the bottom of the pan, about 30 minutes.
Sprinkle the flour over onions, stir and cook a few minutes until flour is absorbed. Pour in stock, bring to a simmer and cook 10 minutes to thicken the soup slightly. Stir in ham; season to taste with salt and pepper.
Heat broiler; rub each slice of bread with a garlic clove and brush on both sides with olive oil. Toast the bread for a few minutes on each side until golden.
Portion soup into 4 heatproof bowls; top each bowl with 1/2 cup cheese and place on a sheet pan under the broiler until the cheese is melted and bubbling. Place a crouton on top of each bowl of soup and serve immediately.
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