French Onion Crock with Five-Cheese Gratin

Ingredients

• 4 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cups beef or vegetable broth
• 1 teaspoon fresh thyme
• Salt and black pepper
• 1 baguette, sliced
• ½ cup provolone cheese, grated
• ½ cup Gouda cheese, grated
• ½ cup mozzarella cheese, grated
• ½ cup fontina cheese, grated
• ¼ cup Reggiano Parmesan, grated
• Fresh chives from the garden, finely chopped

Instructions

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Add the sliced onions and cook slowly for 30–40 minutes, stirring occasionally, until deeply caramelized and golden brown.
3. Add the broth, thyme, salt, and pepper. Simmer for 15–20 minutes.
4. Ladle the hot French onion soup into oven-safe crocks or bowls.
5. Place a slice of toasted baguette on top of each bowl.
6. Combine the provolone, Gouda, mozzarella, fontina, and Reggiano Parmesan. Generously cover the bread with the five-cheese mixture.
7. Broil for 2–4 minutes, until the cheese is melted, bubbling, and beautifully golden.
8. Finish with freshly chopped garden chives.

Serve hot with a fresh garden salad on the side for a perfect, comforting meal.