We promise, this French onion soup is better than Grandma’s!
Preheat the oven to 425°F (220°C).
In a small skillet, add the butter and shallots. Cook until the shallots are lightly browned and tender (around 10 minutes). Season with salt and pepper.
Transfer the shallots to a mug and add the coffee, thyme and broth. Top soup with the toast and a slice of brie.
Bake in the oven for about 15 minutes or until cheese has melted.
- 1 tbsp. melted butter
- 2 shallots, minced
- Salt and freshly ground pepper
- 1 tbsp. brewed Van Houtte® French Roast recyclable K-Cup® pod coffee*
- 1 sprig of thyme, leaves removed
- 1/2 cup broth
- 1 toasted piece of bread, rubbed with garlic if desired
- 1 slice of Brie cheese
*Can be replaced with ground coffee brewed in a traditional coffee maker.