a creamy take on french onion soup…full of sweet onion & tangy dijon flavor, and topped with bubbling gruyere over pretzel roll croutons
1 stick unsalted butter
1 ½ lbs sliced sweet onions
1 ½ lbs sliced red onions
½ lb sliced leeks
½ lb sliced green onions
freshly cracked black pepper
2 cloves garlic, minced
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
2 qts chicken stock
1 cup heavy cream
2 large pretzel rolls, sliced ¼”
1 lb gruyere cheese, shredded
fresh thyme leaves, to garnish
In a large pot, melt the stick of butter over medium-high heat. Add the sweet onions, red onions, leeks, and green onions. Season with a good pinch of salt and a few cracks of pepper.
Lower the heat to medium and sauté the vegetables until soft, about 25-30 minutes.
Stir in the garlic, Dijon mustard, Worcestershire sauce, thyme sprigs, and bay leaves. Cook for another minute or two.
Pour in the chicken stock. Bring to a boil and then reduce to a simmer. Simmer the soup for 30 minutes. Stir in the heavy cream and heat through. Season with salt and pepper to taste.
Heat the oven to 400°F. Ladle the soup into oven-safe cocottes. Top each one with two slices of pretzel roll and a heaping mound of gruyere cheese. Place the cocottes onto a sheet pan. Turn the oven to high broil. Transfer the sheet pan to the oven. Broil the soups until the rolls have crisped and the cheese has melted (just a minute or so; be careful not to burn).
Serve immediately. Garnish with fresh thyme leaves and freshly cracked black pepper.