YIELD: 3 servings | TIME: 50 minutes | ACTIVE TIME: 10 minutes
this little goat went to hong kong french onion soup

Hong Kong French Onion Soup


  • 3 Tbsp unsalted butter
  • 3 sweet (Vindalia) onions, peeled, halved and thinly sliced 
  • 4 cloves garlic, minced
  • 1/3 cup this little goat went to hong kong
  • Kosher salt and freshly-ground black pepper
  • 2 Tbsp all-purpose flour
  • 3 cups beef stock
  • 1 Tbsp fresh thyme leaves, minced 
  • 1 small baguette, cut into 1/2-inch thick slices 
  • 4 oz. gruyere cheese, shredded (about 1 1/2 cups)


  1. Melt the butter in a large stock pot or dutch-oven over medium heat. Once melted, add in the onions and a pinch of kosher salt. Sauté until tender and translucent, about 5-7 minutes. Stir in the garlic and This Little Goat went to Hong Kong sauce until coated. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are deep golden brown and well caramelized, about 20-25 minutes. Whisk in the flour until no large clumps remain and let cook for about 1 minute more.
  2. Stir in the stock and thyme, mixing to combine. Bring the mixture to a broil, then reduce the heat to a gentle simmer. Let simmer, uncovered, for about 20 minutes more, allowing the flavors to meld and the soup to thicken.
  3. Meanwhile, preheat the oven to 400 degrees. Place baguette on a baking sheet and bake for about 5 minutes, flipping once halfway through, until lightly browned on both sides. Remove from the oven and turn the oven to broil.
  4. Ladle the soup into oven-safe bowls and place on a baking sheet. Top each bowl with a slice or two of toasted baguette and a pile of shredded gruyere. Broil on the upper oven rack for about 2-4 minutes (watching closely to avoid burning), until the cheese is melted and bubbly. Let cool slightly, then serve!

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!