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French Onion Soup Au Gratin

French Onion Soup is a classic and makes for a perfect dinner on a cold winter’s night. It is decadent and luxurious and A LOT easier to make than people think. If you don’t have the specially designed onion soup bowls, you can make small portions in oven proof ramekins.  Also, while French bread is traditional- you can really use any dried out / stale crusty bread ( Note: I would not recommend regular white bread). Next time you have some on hand, use it as inspiration to try this recipe!


1-2 large Spanish onions, sliced thinly (about 3 c.)
3 Tbsp canola oil
3 tsp. beef soup powder/mix (Pareve)
3 c. boiling water
pinch of nutmeg (Optional but adds so much flavour! Freshly grated is best, if possible)
2-4 Tbsp Sherry (optional)
1/2 baguette in 1” round slices, toasted or dried out (Note: While baguette is traditional, you can use any stale/ dried out bread)
1 c. shredded mozzarella


  • In a large pot, sauté onions over medium-high heat in canola oil until soft & golden brown (approx. 15 minutes)
  • Dissolve soup mix in boiling water. Add to pot
  • Add nutmeg and Sherry
  • Allow to simmer over medium-low heat for 5-10 minutes
  • Ladle soup into 4 oven-proof bowls
  • Top each bowl with baguettes slices to cover surface (you can break pieces to fill in, if needed
    Top each with about 1/4 c. shredded cheese
  • Place on a foil –lined cookie sheet & broil for about 10-15 minutes until cheese golden – WATCH CLOSELY to avoid burning
  • Remove from oven carefully, using oven mitts. Place on non-slip trivets (cork is great) or in specially designed baskets in order to avoid burning your table / serving surface.



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