Classic French onion soup is a rich and flavorful appetiser, topped with melted cheese and toasted bread.
Ingredients
Method
Caramelize the Onions: In a large pot, melt the butter over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 40 minutes.
Deglaze and Simmer (continued): Add the beef broth, bay leaf, salt, and pepper. Simmer the soup for 20-30 minutes, allowing the flavors to meld together. Remove the bay leaf before serving.
Prepare the Bread and Cheese: While the soup is simmering, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for about 5 minutes, until golden brown. Remove from the oven and set aside.
Assemble and Broil: Ladle the soup into oven-safe bowls, leaving some space at the top. Place a toasted baguette slice on top of each bowl of soup, then sprinkle a generous amount of grated Gruyère cheese over the bread. Place the bowls under the broiler for 3-5 minutes, until the cheese is melted and bubbly.
Serve: Carefully remove the bowls from the oven and serve the soup hot, with the melted cheese and toasted bread as a perfect complement to the rich, flavorful broth.
