French Onion Soup with Crispy Croutons
ID: 586dccfb...
A creative variation of French Onion Soup featuring a flat, ultra-crispy cheese and crouton cracker pressed under a heavy weight during baking to prevent the bread from turning soggy.
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🍳 Cooking Flow
Slice onions and slowly caramelize them in a pot for 45 minutes. → Add deglazing liquid and beef broth to the caramelized onions, then simmer. → Layer grated cheese and sliced bread on a lined baking sheet, press with a heavy weight, and bake at 350°F for 40 minutes. → Serve the soup topped with the flat, crispy cheese cracker and chopped chives.
Cooking Steps
Brief Cooking Order
Slice onions and slowly caramelize them in a pot for 45 minutes. → Add deglazing liquid and beef broth to the caramelized onions, then simmer. → Layer grated cheese and sliced bread on a lined baking sheet, press with a heavy weight, and bake at 350°F for 40 minutes. → Serve the soup topped with the flat, crispy cheese cracker and chopped chives.
Introduction
A creative variation of French Onion Soup featuring a flat, ultra-crispy cheese and crouton cracker pressed under a heavy weight during baking to prevent the bread from turning soggy.
Step 1
Peel and slice 8 onions using a food processor.
Step 2
Heat olive oil in a large pot, add the sliced onions, and cook them to evaporate moisture. Let them caramelize slowly for about 45 minutes without moving them too much.
Step 3
Deglaze the caramelized onions with a small cup of liquid, season with black pepper, and pour in the beef broth. Cover the pot with a lid to simmer.
Step 4
Slice the French baguette and grate the cheese using the food processor.
Step 5
Line a baking sheet with a silicone mat. Lay down a layer of grated cheese, place the sliced bread on top, and cover with another layer of grated cheese to sandwich the croutons.
Ingredients List
Important Notes
Avoid stirring the onions constantly; giving them time to sit allows them to brown and caramelize properly.
Pressing the cheese and bread with a heavy weight during baking ensures the crouton cracker remains flat, ultra-dense, and highly resistant to getting soggy.
If the cracker is too dark after baking, consider reducing the baking time slightly depending on your oven's power.
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