Deeply caramelized onions, rich broth, bubbling cheese lid, dressed greens

$5.34/servingat the cheapest of your stores this week10 ingredients on sale

Ingredients

• yellow onion4 ea
• butter3 tbsp
• beef stock1 carton
• garlic2 cloves
• thyme leaves1 tsp
• swiss cheese150 g
• balsamic vinegar4 tsp
• olive oil1 tbsp
• spring mix3 big handfuls
• baguette1 ea

Method

1Slice the onions

• •Halve the onions pole to pole.
• •Slice into even 1/4 inch half-moons so they caramelize evenly.

2Caramelize the onions

• •Melt the butter in a heavy pot over medium heat.
• •Add the onions and a big pinch of salt.
• •Cook 35 to 40 minutes, stirring every few minutes and scraping the browned film off the bottom, until deep mahogany and jammy.

3The broth

• •Stir in the minced garlic and thyme and cook 1 minute until fragrant.
• •Add half the balsamic vinegar and let it hiss.
• •Pour in the beef stock (or bouillon dissolved in 3¾ cups of hot water), scraping the bottom of the pot clean.
• •Simmer 15 minutes, then season with salt and pepper.

4Cheese toasts

• •Meanwhile, cut the baguette into thick slices and toast until crisp.
• •Grate the swiss cheese.
• •Set the broiler to high.

5Dress the salad

• •Meanwhile, whisk the olive oil with the remaining balsamic vinegar and a pinch of salt in a large bowl.
• •Add the salad greens and toss to coat just before serving.

6Broil & serve

• •Ladle the soup into oven-safe bowls on a sheet pan.
• •Float the toasts on top and bury them in the swiss cheese.
• •Broil 2 to 4 minutes until bubbling and browned in spots.
• •Serve the dressed salad alongside.