We love soup all year long, but right now is the perfect time for this Perfect French Onion Soup! Warm and comforting, and totally doable on a weeknight, this soup served with a small side salad will make your dinner and your family will request more!
Such a simple dish, French Onion Soup. Most recipes end up tasting like burnt onion tea with a cheese topping. Not this one! I recommend using only yellow onions for the classic bistro soup.But you can blend them up for a taste that’s a bit different. (Texas sweets are my favorite or Vidalia’s in season, mix in with the yellows and a red) . I usually use which ever stock I happen to have on hand. A homemade beef or chicken broth gives such a complex and different taste, but when it comes to easy you can’t beat the store bought varieties. If you wanted to make this totally vegetarian, substitute a veggie broth. See, simple and easy.
- ¼ cup unsalted butter, plus more for the baking sheet
- 4 medium-large yellow onions (about 2 lb.), thinly sliced so you get about 8 cups
- Kosher salt and freshly ground black pepper
- 1 small baguette (1/2 lb.), cut into ½-inch slices
- 2 quarts Beef Broth or Chicken Broth
- 1 bay leaf
- 2 cups grated Gruyère Cheese
- Melt the butter in a 4-quart pot over medium heat.
- Stir in the onions and season with 1 tsp. salt and a few grinds of pepper.
- Reduce the heat to low.
- Cover the pot with a lid, and cook, stirring occasionally, until the onions are very soft but not falling apart, 40 to 50 minutes.
- Remove the lid raise the heat to medium high,cook, stirring often, until browned, about 10 minutes.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes.
- Set aside.
- Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat.
- Reduce the heat to medium low and simmer for 10 minutes to blend the flavors.
- Discard the bay leaf and season to taste with salt and pepper.
- Position a rack 6 inches from the broiler and heat the broiler to high.
- Put 6 to 8 broiler proof crocks on a baking sheet.
- Put 2 or 3 toasts in each bowl and ladle the hot soup on top.
- Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes.
- Serve immediately.