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The deep, umami rich broth in this classic bistro dish comes from the long simmering time, but the end result is worth the wait. The finishing touch? An oversized baguette crouton topped with stretchy Forager Project Queso Fresco cheese.


  • 4 tablespoons extra virgin olive oil
  • 2 ½ pounds yellow onions, sliced (about 8 cups)
  • ½ cup dry sherry
  • 1 cup dry white wine
  • 8 cups vegetable stock
  • 1 tablespoon minced fresh thyme leaves, plus more for garnish
  • 2 bay leaves
  • 2 tablespoons tamari
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 6 slices of a baguette loaf, sliced 1” thick on a bias
  • ¾-1 cup Forager Project Queso Fresco



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