Vermicular | French Onion Soup (14cm)

French Onion Soup (14cm)

Tailored for: Oven Pot Click to Modify
Cooking Time
75 min

1 large onion, thinly sliced against the grain
⅔ tablespoon unsalted butter
⅓ teaspoon kosher salt
1 bay leaf

1 cup beef broth
Salt and freshly ground pepper, to taste
2 slices baguette, buttered and toasted
Grated Gruyere cheese

  1. Add butter and onions to the pot. Sprinkle salt and add bay leaf. Cover and cook over medium heat for about 10 minutes. Once steam starts to escape vigorously, turn down to low heat and simmer for 40 minutes.

  2. Uncover, turn the heat up to medium heat and sauté the onions for another 5 minutes or until caramelized. Stir occasionally to avoid burning.

  3. Pour broth and deglaze. Cover and boil over medium heat for 10 minutes. Season with salt and pepper as needed.

  4. Top with toasted baguettes and sprinkle the cheese on top. Preheat oven to 450ºF (230ºC). Bake uncovered for 10 minutes or until the cheese is melted and bubbly. Serve hot.

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Musui–Kamado with the Vermicular Cookbook.

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