THIS CAFE LIFE

French Onion Soup

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

This French onion soup is built on slow-caramelized onions, deglazed with wine and Cognac, and finished with a rich, clear broth and melted Gruyère. Deeply savory and balanced, it relies on technique rather than thickeners, letting the natural sweetness of the onions define the final flavor.

A classic bistro soup, refined through a modern, gluten-free approach.

Prep Time:

20 Minutes

Cook Time:

1 1/2 Hours

Yield:

6 - 8 Servings

Ingredients

3 T. Unsalted butter

3 T. Avocado oil

6 Yellow or Vidalia onions, julienned lengthwise

1 Bunch thyme, tied with butcher's twine

1 t. Kosher salt

1 t. White pepper

8 C. Chicken stock

1 C. White wine

3 T. Cognac or Brandy

8 Slices gluten free bread

2 C. Gruyere cheese, shredded

Chef's Note: Tools we reach for

Enameled Dutch Oven

A heavy Dutch oven provides steady, even heat for long caramelization without scorching. Its wide surface area allows the onions to brown properly while retaining enough moisture to prevent burning.

Mandoline or Sharp Chef’s Knife

Uniformly sliced onions ensure even cooking and consistent caramelization. A mandoline speeds the process and creates clean, professional results.

Ovenproof Soup Crocks or Small Casseroles

Essential for finishing the soup under the broiler. Individual crocks allow the bread and cheese to melt evenly and create the signature gratinée crust.

Step 1 — Caramelize the Onions

Melt butter and oil together in a heavy Dutch oven over medium heat. Add onions, white pepper, thyme, and salt. Stir to coat, cover, and cook for 10 minutes to soften.

Remove the lid and continue cooking uncovered, stirring occasionally, until the onions are deeply golden and fully caramelized, about 45 to 60 minutes. Adjust heat as needed to prevent scorching.

Chef’s note: This step can also be done in a 350°F oven, uncovered, stirring occasionally.

Step 2 — Warm the Broth

While the onions caramelize, warm the chicken stock in a separate saucepan over low heat.

Step 3 — Deglaze & Refine

Once the onions are deeply caramelized, add white wine and Cognac.

Bring to a boil and deglaze the pot, scraping up any fond. Reduce heat and continue cooking for another 15 to 20 minutes to concentrate flavor.

Step 4 — Build the Soup

Increase heat and gradually add the warm stock, along with black pepper and additional salt if needed.

Boil uncovered for 5 minutes. Remove thyme, reduce heat, and simmer for another 10 minutes. Adjust seasoning.

Step 5 — Assemble

Preheat the broiler. Arrange ovenproof soup crocks on a baking sheet. Ladle soup into each, top with bread slices, and generously cover with shredded Gruyère.

Step 6 — Broil & Serve

Broil until the cheese is melted, bubbling, and lightly browned. Serve immediately.

Serving Notes

Best served as a first course or light supper with a simple green salad and crisp white wine.

Chef’s Notes

This version is intentionally not thickened. The soup relies on onion caramelization for body and flavor.
For a thicker texture, stir 3 tablespoons gluten-free flour into the onions at the end of Step 3 and cook for 2–3 minutes before adding stock.
Smoked Gouda can be substituted for Gruyère for a deeper, more rustic finish.

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THIS CAFE LIFE

French Onion Soup

Ingredients

Preparation