Mini French Onion Soup Appetizers
This is traditional French onion soup but served in small cups.
Ingredients
- 4 medium onions cut in half and half again and thinly sliced
- one bunch fresh thyme
- 5 tbsp butter
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1 cup dry white wine
- 6 cups low sodium beef broth
- 2 bay leaves
- 1 skinny baguette sliced
- 2 tsp sherry like Fino
- 1 to 2 cups grated Gruyère cheese
Instructions
- In a large heavy pot, melt 5 tablespoons butter over medium heat. Add onions and cook until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
- Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
- Add broth and bay leaves and three sprigs thyme to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Taste and adjust seasoning
- Preheat oven to 425. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry about 5 minutes but keep an eye on them. Turn over and sprinkle a good amount of cheese on each slice and return to oven until melted.
- Meanwhile, place a drop of sherry into each cup. Remove bay leaves and thyme from soup; Spoon hot soup in cups. Cover with melted cheese toasts and garnish with fresh thyme leaves. Serve immediately.