---
title: Classique French Onion Soup
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/classique-french-onion-soup-5dfd13f1c66033268d0021e4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
tags:
  - Veggie
  - Calorie Smart
  - Vegan
rating: 4.0
rating_count: 4000
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 290
  fat: 2.5
  carbohydrates: 54
  sugar: 17
  fiber: 6
  protein: 4
  sodium: 1150
  potassium: 450
  calcium: 70
  iron: 2
image: "https://images.recipes.furrysalamander.com/French%20Recipes/classique-french-onion-soup.avif"
---

Heat broiler to high. Wash and dry all produce. Halve, peel, and very thinly slice @onion{2%unit}. Pick @thyme{¼%ounce} leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4), reserving a few whole leaves for garnish. Trim ends from @demi-baguette{1%unit}; slice crosswise into 6 equal-size rounds (12 rounds for 4 servings). Halve @lemon{1%unit}. In a #small bowl{}, combine juice from whole lemon, a large drizzle of @olive oil{}, and @Dijon mustard{2%tsp} to taste. Season with @salt{} and @black pepper{}; set aside.

Heat a #large pot{} over medium-high heat; add a large drizzle of @olive oil{} and @butter{1%tbsp}. Add @onion{2%unit} and @salt{½%tsp} (1 tsp for 4). Cook, stirring occasionally, until onions are slightly softened and browned, 8-10 minutes. Stir in @water{¼%cup}, scraping up any browned bits from bottom of pan. Cook, without stirring, 8-10 minutes more. Add another @water{¼%cup}, scraping up any browned bits from bottom of pan; cook, stirring occasionally, until deeply browned and caramelized, 8-10 minutes more. TIP: If onions start to burn, add a splash of water.

To pot with caramelized onions, add @sherry vinegar{5%tsp}, minced @thyme{¼%ounce} (already mentioned), @sugar{1%tbsp} (2 tbsp for 4 servings), and @water{¼%cup}. Cook until deeply browned and jammy, 2-3 minutes. Add @mushroom stock concentrate{3%unit} and @water{3%cup} (5 cups for 4). Bring to a simmer and cook, stirring occasionally, until flavors meld, 3-5 minutes. Taste and season with @salt{} and @black pepper{}.

Meanwhile, halve, core, and thinly slice half the @apple{1%unit} (whole apple for 4 servings) into half-moons. In a #large bowl{}, toss @apple{1%unit} slices and @mixed greens{2%ounce} with as much dressing as you like. Season with @salt{} and @black pepper{}.

Place @demi-baguette{1%unit} slices on a #baking sheet{} and top evenly with @Gruyere cheese{½%cup}. Broil on top rack until cheese is melted and bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning.

Divide soup between bowls. Top with Gruyere toasts. Garnish with reserved thyme leaves as desired. Serve with salad on the side.