Shop Ingredients 
French Onion Soup
Prep: 10 minutes
Bake/Cook: 1 hour 30 minutes • Serves: 6
4 tablespoons PICS unsalted butter
2 large yellow onions, halved and thinly sliced
1 large red onion, halved and thinly sliced
1 bay leaf
1 tablespoon PICS granulated sugar
1/4 teaspoon dried or fresh thyme leaves plus thyme sprigs for garnish (optional)
3 cans (14 ounces each) PICS beef broth
1/4 cup cognac or brandy
1/2 teaspoon PICS ground black pepper
1 teaspoon PICS Dijon mustard
1/2 teaspoon PICS kosher salt
1/2 (11-ounce) Market 32 French baguette, cut into 12 (1/2-inch-thick) slices
6 slices PICS Swiss cheese
2 tablespoons PICS grated Parmesan cheese
1.In large saucepot, heat 3 tablespoons oil and butter over medium-high heat. Add onions; cook 10 minutes or until slightly tender, stirring frequently. Reduce heat to medium-low. Add bay leaf, sugar and thyme; cook 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat to a simmer. Simmer soup 20 minutes, stirring occasionally. Stir in mustard and salt; discard bay leaf.
2.Preheat oven to 400°. Place baguette slices on rimmed baking pan; brush tops of baguette slices with remaining 1 tablespoon oil. Bake baguette slices 10 minutes or until lightly browned.
3.Place 6 (10-ounce) oven-safe soup crocks or bowls on same pan; ladle soup into bowls. Top each bowl with 2 slices baguette and 1 slice Swiss cheese; sprinkle with Parmesan cheese and bake 15 minutes or until cheeses are melted and start to bubble and brown. Makes 6 bowls.
4.Serve soup garnished with thyme sprigs, if desired.
Approximate nutritional values per serving (1 bowl):
405 Calories, 27g Fat (12g Saturated), 48mg Cholesterol, 1197mg Sodium,
22g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 14g Protein
Chef Tip:
Substitute apple juice for cognac or brandy.
Try with nutty, creamy Jarlsberg Swiss from our Market 32 Cheese Board section!