french onion soup

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

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.

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.

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.

in a large bowl, toss apple slices and mixed greens with as much dressing as you like. season with salt and pepper.

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.

divide soup between bowls. top with gruyère toasts. garnish with reserved thyme leaves as desired. serve with salad on the side.