beef stock - onion - sherry - garlic - swiss cheese - bread
Your French Onion Soup is ready to finish — everything else is done, now you just assemble and melt the cheese for that classic, gooey top.
What’s in the kit:
Hot soup (caramelized onions in rich beef/vegetable broth), kept sealed
Thick slice of bread (toasted or untoasted, depending on pickup)
Shredded/grated cheese (Gruyère style or blend), in a separate container
Assembly (oven method — best for bubbly browned cheese)
Preheat oven to 425°F (220°C).
Reheat soup: Pour the soup into an oven-safe soup crock or small ovenproof bowl. If the soup has cooled, warm it gently on the stovetop over medium-low heat until hot but not boiling (about 5–8 minutes). If using the oven to reheat, warm the soup in the crock for 10–12 minutes.
Prepare the bread: If the bread is not toasted, place the slice on top of the hot soup so it floats, or set it on a baking sheet to toast lightly for 3–4 minutes.
Add the bread: Place the bread slice on top of the hot soup so it’s fully or partly submerged.
Add the cheese: Pile the shredded cheese over the bread, covering it generously.
Broil for finish: Place the crock under the oven broiler (high) about 4–6 inches from the heat. Broil 3–6 minutes until the cheese is melted, bubbling, and nicely browned. Watch closely to avoid burning.
Rest & serve: Carefully remove the hot crock (it will be very hot — use oven mitts). Let rest 1–2 minutes, then serve with Enjoy — a comforting, classic French onion soup with a perfectly melty, cheesy finish.
beef stock - onion - sherry - garlic - swiss cheese - bread
Your French Onion Soup is ready to finish — everything else is done, now you just assemble and melt the cheese for that classic, gooey top.
What’s in the kit:
Hot soup (caramelized onions in rich beef/vegetable broth), kept sealed
Thick slice of bread (toasted or untoasted, depending on pickup)
Shredded/grated cheese (Gruyère style or blend), in a separate container
Assembly (oven method — best for bubbly browned cheese)
Preheat oven to 425°F (220°C).
Reheat soup: Pour the soup into an oven-safe soup crock or small ovenproof bowl. If the soup has cooled, warm it gently on the stovetop over medium-low heat until hot but not boiling (about 5–8 minutes). If using the oven to reheat, warm the soup in the crock for 10–12 minutes.
Prepare the bread: If the bread is not toasted, place the slice on top of the hot soup so it floats, or set it on a baking sheet to toast lightly for 3–4 minutes.
Add the bread: Place the bread slice on top of the hot soup so it’s fully or partly submerged.
Add the cheese: Pile the shredded cheese over the bread, covering it generously.
Broil for finish: Place the crock under the oven broiler (high) about 4–6 inches from the heat. Broil 3–6 minutes until the cheese is melted, bubbling, and nicely browned. Watch closely to avoid burning.
Rest & serve: Carefully remove the hot crock (it will be very hot — use oven mitts). Let rest 1–2 minutes, then serve with Enjoy — a comforting, classic French onion soup with a perfectly melty, cheesy finish.
