French Onion Soup

with Grilled Cheese
  • Vegetarian icon

    Vegetarian

Onion soup is true comfort food. Five different onions are slowly caramelized to give this soup a unique and balanced flavor profile. Topped with crispy, crunchy Parmesan croutons and served with an ooey-gooey grilled cheese and tomato sandwich, this meal is an explosion of texture and flavor!

Ingredients

  • onion soup base
    (Caramelized sweet onions, Spanish onions, red onions, shallots, and leeks in a rich vegetable broth [mushrooms, leeks, onions, garlic, tomatoes, fennel, dried porcini, carrots, celery, fresh thyme and rosemary])

    vine-ripe tomato

    demi baguettes
    (GLUTEN FREE: whole grain gluten-free bread)

    sweet butter

    sliced Gruyère cheese

  • sourdough
    (GLUTEN FREE: Udi’s 12” hero rolls)

    grainy cider mustard
    (Yellow and brown mustard seeds, apple cider, cider vinegar, aromatic spices)

    onion sprouts

    grated parmesan

Kids icon

Getting Your Kids Involved:

Kids can help assemble the sandwiches and make the croutons.

Encouraging Picky Eaters:

Cut the sandwiches into strips, serve the soup in small ramekins and encourage kids to dip their grilled cheese!

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What You Need

Baking Sheet
Chef's Knife
Cutting Board
Large Saute Pan
Medium Pot
Parchment or Wax Paper
Spatula

Instructions

1Step One

Preheat oven to 450˚F degrees. Place the onion soup base into a medium-large pot, bring just to a boil, cover and simmer over low heat until warmed through, about 3-4 minutes. Cut the tomato into 1/4 inch slices. To make the croutons, slice the demi baguettes into ½” slices. Drizzle with olive oil and place in a single layer on a lightly oiled baking sheet. Bake for 2 minutes, or until the croutons are lightly golden. Sprinkle with shredded Parmesan and return to the oven for 3-4 minutes, or until the cheese has melted.

2Step Two

While the soup is warming, lay the sourdough slices (or rolls, for GF families) onto a baking sheet (you can line sheet with a piece of parchment paper for easier clean up) and evenly coat one side of each slice (or outside of each roll, for GF families) with sweet butter. Turn the bread over and lay two slices of Gruyère cheese each on half of the slices followed by two slices of tomato. Lightly sprinkle the tomato with salt and lay two more slices of cheese on top. Top with one of the remaining bread slices, butter-side out.

3Step Three

Lightly coat the bottom of a large sauté pan with olive oil and place over low to medium heat. Place the sandwiches into the pan and cook until the bottoms are golden. Flip sandwiches and cook until the tops are golden.*

4Step Four

Cut the sandwiches in half diagonally, and serve accompanied with the grainy cider mustard for dipping, and the onion soup garnished with onion sprouts and the crouton.

Tips icon

Tips

  • * Don’t cook your grilled cheese too quickly! If the heat is too high, the outside will brown before the cheese is thoroughly melted.
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