If this was the only soup I could eat for the rest of my life, I would be totally okay with it. Slow-cooked, caramelized onions swimming in a rich, savory broth with just the right balance of sweetness and depth. It’s cozy in a bowl. Comfort on a spoon. And honestly? Pretty close to perfect.
The crostini, made from the fresh French bread I baked earlier this week might just steal the show. Thick slices, drizzled with real, good, high-quality extra virgin olive oil, toasted just so. Finished with melty Gruyère, a sprinkle of salt and pepper, and served on the side for dipping or layering right on top.
We sipped. We savored. We sighed.
A Few Notes from My Kitchen:
- Low and slow is the key, don’t rush the onions. The deeper the caramelization, the better the flavor.
- My homemade French bread held up beautifully to the soup, no soggy bottoms here.
- Gruyère is non-negotiable. The salt and pepper finish makes it sing.
- Use the good extra virgin olive oil. It makes a difference here.
Verdict: ⭐⭐⭐⭐⭐
Make this now. A forever favorite. Feels like something Joanna would bring to your porch in a casserole dish, just because.
443 recipes to go
Gracefully yours,
Meal & Grace 