French Onion Soup
This recipe for French Onion Soup is one that I've had for at
least 25 years, if not more. It's fairly simple and not really
complicated to make. I tend to keep onions in a cool dark place
in my pantry, just like potatoes. Check the ingredient list as you
will probably have most ingredients on hand, if not all. Also, I
don't overly carmelize the onions. It's a personal preference but I
like the flavor better.
• 1 baguette (sliced into 1-inch thick pieces)
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 4 medium yellow onions, thinly sliced
• 6 cups stock (beef, chicken or mixed)*
• 8 ounces cheese, Swiss or Gruyére, grated and divided
Preheat broiler. You will need 4 bowls that can be put under the broiler.
1. Toast baguette slices under the broiler until golden brown. Remove from oven.
2. Melt the butter and oil in a large pot over medium-low heat. Add the onions and cook until medium brown.
3. Add the stock and simmer at a low boil for about15 minutes. Taste before adding salt (see Tip below) and
4. Divide the bread slices between 4 bowls and sprinkle with 1 tablespoon grated cheese per bowl. Ladle the soup into the 4 bowls over the bread and cheese (they should be full). Sprinkle the rest of the cheese on top and along the lips of the bowls.
5. Place on a foil-lined baking sheet; place in 400°F preheated oven, up to 25 minutes. Check often to make sure they don't burn. The cheese should be brown and puffy.
of water. You may not need to add additional salt.
• Try sweet onions like Vidalias. Their sweetness adds a totally
different level of flavor.
I love these soup bowls from Le Tauci.