Cut the onion in half, and thinly slice. Combine in a heat-proof bowl, cover loosely with plastic wrap and microwave (about 5 minutes at 600W).
Melt butter in a pot, and caramelize the onions from Step 1.
Once the ● ingredients have been added, the onion soup should be seasoned and ready!! Portion into heat-proof containers.
Mix the ○ ingredients, then spread the mixture on the sliced baguettes. Toast the seasoned bread in a oven. Float the baguettes on the soup from Step 3, layer American cheese on top, and pop in the to heat a second time (about 4 minutes).
You can make one large batch in a big pot. I baked these at 170°C for 10 minutes.
Story Behind this Recipe
I received Le Creuset ramekins as a gift, so I thought, "What would be the best dish to make with these?", and I made onion gratin soup in return.
Make sure to caramelize the onion! I wanted to shorten the cooking time, so I borrowed the power of microwave.