french onion soup shakshuka

with mini gruyère baguette crisps | Will It Shakshuka #2

As a kid, I used to ask for caramelized onions. That’s it. Just a bowl of caramelized onions. And my mom would humor me by sautéing a bit extra when she made dinner as a little treat for me.

So it’s no surprise that French onion soup is a top-three soup for me (it comes in at #2, right behind butternut squash). A bowl of caramelized onions? With melty cheese?! And TOAST on top?!? Incredible.

And because I love to breakfast-ify everything, it was only a matter of time I stuck some eggs in my French onion soup. Behold: a French onion soup shakshuka, where eggs get cooked in a umami caramelized onion base with all the aromatics like bay leaf and thyme. To mimic the cheesy, bready top, the shakshuka is topped with mini gruyère baguette crisps, which are perfect to eat alongside the shakshuka (but also perfect on their own as a little snack while you wait for the eggs to cook).

Here’s Will It Shakshuka? Recipe #2!

But first…

the recs: where to get french onion soup in NYC

If you love French onion soup as much as I do, and happen to live or be visiting New York City, then here are a few of my favorite spots:

• Meatpacking: Pastis

• Midtown: La Grande Boucherie or Quality Bistro

• Williamsburg: Le Crocodile

I’ve also heard amazing things about the French onion soups at La Bonne Soupe, Red Hook Tavern, and Five Leaves!

the recipe: French onion soup shakshuka

prep time: 10 minutes | cook time: 40 minutes

serves: 2-3 people

ingredients

for the shakshuka:

• 2 tbsp. butter

• 2 large yellow onions, sliced thinly in half-circle rings

• 1 1/2 tsp. kosher salt

• 2 cloves garlic, minced

• 2 tbsp. all purpose flour

• 1/4 cup white wine (can sub for 2 tbsp. white wine vinegar)

• 1 cup broth, preferably beef

• 1 tsp. Worcestershire sauce

• 2 dried bay leaves

• 1 spring fresh thyme

• 1 tsp. black pepper

• 5-6 large eggs

• toppings: grated gruyere cheese and finely chopped chives

for the baguette crisps:

• 1/2 French baguette, sliced into 1” rounds

• 1/2 cup finely grated gruyere cheese

directions:

1. Preheat oven to 350°F.

2. Caramelize the onions: Preheat a medium-sized skillet over medium-low heat. Melt the butter, then add the thinly sliced onions and 1 tsp. salt. Toss the onions so they’re coated in the butter and salt, and cook, until onions are soft and caramelized, stirring occasionally, about 20 minutes (I like to cover my skillet to create steam for the first 10 minutes, which helps the onions soften).

3. Make the baguette crisps: As onions are caramelizing, add sliced baguette rounds to a rimmed baking sheet and pre-toast for 5 minutes in the oven. Remove baguettes from oven, then change the oven setting to broil on high. Top each baguette round with 1-2 tbsp. grated gruyere cheese (it’s easiest to grate the cheese directly over the baguettes, letting some cheese fall around the baguette which will create an extra crisp). Broil baguette crisps for 2-3 minutes (watch carefully!), or until cheese is golden brown on the top of the crisps. Allow crisps to cool.

   

4. Finish the shakshuka: Once onions are caramelized, add garlic and saute until fragrant. Then, add flour, stirring to coat the onions and garlic. Add white wine, and cook for another 2-3 minutes to let evaporate. Next, stir in broth, black pepper, bay leaves, and thyme sprig, then cover and reduce heat to low, cooking for another 10 minutes until onion base is creamy.

5. Create 5-6 wells in the onion base, and crack an egg in each well. Cover skillet again, and cook shakshuka until whites are set.

6. Top shakshuka with baguette crisps, extra grated gruyere cheese, and finely chopped chives.

Enjoy!

xx Brittany

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