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French Onion Soup with Kashkaval Cheese Croutons

Ingredients for 4 servings:

1 oz. (30 grams) butter

6 yellow onions, peeled and sliced into thin slices

2 tablespoons all purpose flour

½ cup dry red wine or dry white wine

1 cup orange juice, preferably freshly squeezed

4 cups mineral water

Salt and fresh ground pepper

For the croutons:

8 slices of a day old baguette

Olive oil

3 oz. sharp yellow cheese, such as Kashkaval, Provolone, Swiss, coarsely grated

2 sprigs fresh thyme


  1. In a large pot, melt the butter over medium-low heat, add the onions and cook for about 10 minutes, stirring occasionally, until browned. Stir in the flour and wine and cook for 2-3 minutes, until the alcohol from the wine evaporates. Add the orange juice, water, season with salt and pepper and bring to a boil.
  2. Lower the heat, cover and cook for about 20 minutes, until the onions are very soft. Taste and season accordingly.
  3. Make the croutons: heat the oven to 400°F and line a baking sheet with parchment paper. Brush the baguette slices with olive oil and sprinkle the cheese over the slices. Bake for 5-10 minutes, until the cheese has melted.
  4. Garnish with thyme leaves.