This classic soup can be made in minutes using the Coffee Braised Onion Jam you so lovingly took all that time to make. Traditionally, this soup is made with beef bone broth, but you can substitute with the broth or stock of your choice. The soup is a bit more acidic than traditional French onion soup, which justifies all the cheese you are going to top it with!
4 tablespoons salted butter
4 tablespoons unbleached flour
4 cups stock (beef or vegetable)
1 half-pint Coffee Braised Onion Jam
1 baguette
1 cup shredded Gruyère cheese, divided
1 sprig thyme
Makes 4 servings
Preheat the oven to 350°F.
In a large saucepan over medium heat, melt the butter. Once the butter is melted, whisk in the flour. After 2 minutes of whisking, pour in the stock. Bring to a boil over high heat and add the Coffee Braised Onion Jam. Turn the heat to low and let simmer, bubbling slightly for 5 minutes.
Slice the baguette into 1/4-inch diagonal slices. Place the slices on parchment paper and top with 1/2 cup shredded cheese. Place in the oven for 5 minutes, until the cheese is melted.
Pour the soup into four bowls and top with the toasted cheese baguette. Garnish with the remaining 1/2 cup cheese and fresh thyme.
TIP
If you did not make the Coffee Braised Onion Jam, you can substitute with two large sliced onions, cooked until caramelized, about 45 minutes. Make sure to deglaze the pan with coffee as they cook.