ingredients
- 2 demi-baguettes, trimmed and sliced into 12 equal-sized rounds
- 4 oz mixed greens
- 3 yellow onions,thinly sliced
- 1 apple, thinly sliced into half-moons
- 1 lemon, halved
- 2 tsp minched thyme; some whole leaves for garnish
- 2 tsp dijon mustard
- 10 tsp sherry vinegar
- 5 cups mushroom stock
- 1 c gruyère cheese, shredded
- 2 tbsp sugar
- 1 tbsp butter
instructions
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heat broiler to high. in a small bowl, combine juice from whole lemon, a large drizzle of olive oil, and mustard to taste. season with salt and pepper; set aside.
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heat a large pot over medium-high heat; add a large drizzle of olive oil and butter. add onions and 1 tsp salt. cook, stirring occasionally, until onions are slightly softened and browned, 8-10 minutes. stir in ¼ cup water, scraping up any browned bits from bottom of pan. cook, without stirring, 8-10 minutes more. add another ¼ cup water, scraping up any browned bits from bottom of pan; cook, stirring occasionally, until deeply browned and caramelized, 8-10 minutes more. if onions start to burn, add a splash of water.
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to pot with caramelized onions, add vinegar, minced thyme, sugar, and ¼ cup water. cook until deeply browned and jammy, 2-3 minutes. add stock. bring to a simmer and cook, stirring occasionally, until flavors meld, 3-5 minutes. taste and season with salt and pepper.
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in a large bowl, toss apple slices and mixed greens with as much dressing as you like. season with salt and pepper.
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place baguette slices on a baking sheet and top evenly with gruyère. broil on top rack until cheese is melted and bubbly, 2-3 minutes.
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divide soup between bowls. top with gruyère toasts. garnish with reserved thyme leaves as desired. serve with salad on the side.