French Onion Soup
A classic bistro soup of caramelized onions simmered in rich broth, topped with melted cheese and crusty bread. Customize the onion variety, broth base, and cheese topping to create endless variations.
Ingredients
Method
Slice the onions into thin, even rings.
Melt butter in a large heavy-bottomed pot over medium heat.
Add sliced onions and cook, stirring frequently, for 40–45 minutes until deeply golden and caramelized. Scrape up any browned bits from the bottom of the pot.
Pour in the broth, add bay leaf and thyme, and bring to a simmer. Cook for 5–10 minutes to meld flavors. Season with salt and pepper to taste.
Ladle soup into oven-safe bowls. Top each with a slice of toasted bread.
Divide the shredded cheese evenly over the bread and place bowls on a baking sheet.
Broil for 2–3 minutes until the cheese is melted and bubbling (watch carefully to prevent burning). Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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