French onion soup is one of those things I love, but, no matter how good the restaurant, it is always too salty. So, halfway through, it stops tasting good. I have found that most recipes call for too much salt, I like to go light on it and let the diner add more if they want (one thing I don’t like about the show Chopped is that they will gig people for not enough salt). But I digress.
The box said to heat it up and eat or, if you want more fancy, add some sauteed onions, garlic croutons and cheese. This was consistent with soups I have had in restaurants.
I didn’t have croutons and only had brioche, so I broiled a couple of slices of the bread with garlic powder pressed into both sides. I sauteed the onions in extra virgin olive oil and threw in the croutons to soak up some oil. I poured a cup of soup and added some of the onion/crouton mix.
The only cheese in the house was Dubliner, non-pasteurized milk blue cheese, and feta. The only choice was the Dubliner and I thought it was actually a good choice.
I put thin slices of the cheese on top and put in the oven at 350 F for 10-minutes to melt the cheese.
The end result was very good and not too salty. I liked the Dubliner cheese, but I am thinking that Gruyere may be better.