French Onion Soup
A French-inspired vegetarian onion soup with sweet caramelized yellow onions, garlic, fresh thyme, and low-sodium vegetable broth. Toasted baguette slices and Cabot Seriously Sharp Cheddar Cheese make the top melty and savory.
- baguette
- broiled
- cabot cheddar
- caramelized onions
- cheddar cheese
- cold weather
- comfort food
- contains dairy
- contains gluten
- dinner
- entertaining
- french onion soup
- french-inspired
- fresh thyme
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- onion soup
- shellfish-free
- slow-cooked
- soup
- special occasion
- stovetop
- supper
- vegetable broth
- vegetarian
- western european
- yellow onions
- Cuisine
- French-Inspired
Shopping options
Check ingredients to include themPackage used · most used first
baguette slices · 8 Count
Private Selection French Baguette Sliced
100%
Details
yellow onions · 2.5 Pound
Kroger® Yellow Onion 3 lb Bag
83%
Details
low-sodium vegetable broth · 6 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
75%
Details
Cabot Seriously Sharp Cheddar Cheese · 6 Ounce
Cabot Creamery Bar Seriously Sharp Cheddar Cheese
Sale
75%
Details
garlic cloves · 4 Count
Garlic
40%
Details
fresh thyme sprigs · 6 Count
Simple Truth Organic® Thyme
30%
Details
unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Details
dried bay leaf · 1 Count
Kroger® Bay Leaves Container
5%
Details
extra-virgin olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- yellow onions-2 1/2 lb
- low-sodium vegetable broth-6 cups
- unsalted butter-3 tablespoons
- garlic cloves-4 cloves
- extra-virgin olive oil-1 tablespoon
- fresh thyme sprigs-6 sprig
- dried bay leaf-1 count
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
- baguette slices-8 slices
- Cabot Seriously Sharp Cheddar Cheese-6 oz
Peel and thinly slice the yellow onions, mince the garlic, and grate the Cabot Seriously Sharp Cheddar Cheese.
Keep fingers clear of the knife and box grater while slicing and grating.
Melt the butter with the olive oil in a Dutch oven over medium heat. Add the onions and salt, then cook, stirring often, until the onions are deep golden and jammy, about 35 to 45 minutes.
Stir in the garlic, fresh thyme sprigs, and bay leaf. Cook until the garlic is fragrant, about 1 minute.
Add the low-sodium vegetable broth and black pepper, scraping up any browned bits. Bring to a gentle simmer and cook uncovered until the soup is savory and slightly reduced, about 20 minutes.
Simmer gently to reduce splattering from the hot soup.
When the soup is nearly done simmering, preheat the oven to 425°F. Remove and discard the thyme sprigs and bay leaf. Taste the soup and adjust seasoning if needed.
Arrange the baguette slices on a rimmed baking sheet. If they are not already toasted, bake until crisp and lightly toasted, about 5 to 7 minutes; if they are already toasted, warm until crisp and hot, about 3 to 4 minutes.
Use oven mitts when handling the hot baking sheet.
Ladle the soup into oven-safe bowls set on the baking sheet. Top each bowl with toasted baguette slices and a generous layer of Cabot Seriously Sharp Cheddar Cheese.
Keep the bowls on the rimmed baking sheet for safer transfer of the hot soup.
Switch the oven to broil and broil until the cheese is melted and bubbling, about 1 to 3 minutes. Serve hot.
Use only oven-safe bowls under the broiler.
Watch the cheese closely while broiling because it can brown quickly.
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