Jul 14 2026
Restaurants›Brasserie by Niche›Hors D'oeuvres Recipe

Hors D'oeuvres Recipe

Inspired by Brasserie by Niche
Time1h 30m
Serves4

french onion soup. croutons, comté cheese, chives

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Ingredients

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Soup Base

Croutons

Toppings

Method

Soup Preparation

  1. 1

    Caramelize the Onions

    In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are deeply caramelized and golden brown, about 30-40 minutes.

  2. 2

    Add Liquid Ingredients

    Once the onions are caramelized, pour in the white wine to deglaze the pot. Scrape any brown bits from the bottom. Then add the beef broth, thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for 30 minutes.

  3. 3

    Remove Bay Leaves

    After simmering, remove the bay leaves from the soup and adjust seasoning with more salt and pepper if needed.

Crouton Preparation

  1. 4

    Prepare the Baguette

    Preheat the oven to 375°F (190°C). Slice the baguette into 1-inch cubes.

  2. 5

    Season and Bake

    In a bowl, toss the baguette cubes with olive oil, garlic powder, and salt. Spread them on a baking sheet and bake for 10-15 minutes, or until golden and crispy.

Assemble and Serve

  1. 6

    Ladle the Soup

    Once the soup is ready, ladle it into individual oven-safe bowls.

  2. 7

    Add Toppings

    Top each bowl of soup with a generous amount of Comté cheese and a handful of croutons.

  3. 8

    Broil

    Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden.

  4. 9

    Garnish and Serve

    Remove from the oven, garnish with chopped chives, and serve hot.

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