Episode 1 — Comfortably Crunchy 🧅🧀 Soup 4 yellow onions 1 red onion ¼ cup butter 1 tbsp avocado oil ¼ green apple 2 garlic cloves, minced ¼ cup flour 2 x 700ml beef broth 1 chicken bouillon cube, grated Salt + pepper 4 sprigs thyme 2 bay leaves Topping Toasted sourdough Shredded mozzarella Grilled Cheese Sourdough bread Butter Smoked Gouda slices Shredded gruyère Mozzarella slices Steps Cut your onions nice and thick. Add the butter and avocado oil to a big pot, then throw in the onions, green apple and garlic. Let the onions cook low and slow, stirring often, until they get really deep brown and caramelized. Don’t rush this part. Whenever the onions start sticking to the bottom, add a little bit of water and scrape everything up. Keep doing this as they caramelize. That’s where all the flavor is. Once the onions are deep brown and caramelized, stir in the flour and let it cook for about a minute. Pour in the beef broth, then add the grated bouillon cube, salt, pepper, thyme and bay leaves. Let everything simmer and reduce for a bit, then pull out the thyme and bay leaves. For the grilled cheese, layer the gouda, gruyère and mozzarella between two slices of sourdough. Butter the outside and cook it on medium-low until both sides are golden, crispy and the cheese is melted. Ladle the soup into an oven-safe bowl, top it with toasted sourdough and a good amount of shredded mozzarella, then broil for 3–5 minutes until the cheese is bubbling and golden. And then we dip. I hope it crunches 🔥 — @arsenioeats TikTok