Classic French onion soup topped with a crusty baguette slice and France's favorite cheese takes the chill out of winter.
dash of red pepper flakes
6medium sized yellow onionsthinly sliced
1tablespoonchopped fresh thyme leaves
1quartorganic low-sodium beef stock*
Salt and pepper to taste
French or multi-grain baguettesliced on the diagonal*
4– 6 ounces grated Comté cheese
Thinly slice onions into rings or half rings. In a medium-sized heavy saucepan, heat the olive oil over medium-high heat until the oil starts to ripple. Sprinkle with red pepper flakes. Add the onion, thyme and salt. Stir to coat the onions with oil. Cook, stirring occasionally, for about 10 minutes until the onion starts to soften and turn golden. Lower the heat to medium-low and cook the onions for 15 to 20 minutes, stirring occasionally, until they are a rich caramel color. If the onions begin to stick to the bottom of the pan, add a splash of water.
Add the beef stock and bay leaf and use a wooden spoon to scrape up any brown bits on the bottom of the pan. Let the soup simmer for about 15 minutes. Add salt and pepper to taste.
Preheat the broiler. Broil the bread on both sides until it’s lightly browned. Watch closely – I can’t tell you how many times I’ve burnt the first batch!
Place the bowls on a rimmed cookie sheet. Ladle the soup into bowls, top with a crouton and sprinkle with grated cheese. Broil until the cheese is melted. bubbling and beginning to brown. This takes only a minute, so watch closely!
*Buy a good quality beef stock, if you don't make your own. Quality ingredients are the difference between delicious and not so much. I have substituted vegetable broth to make this vegetarian without any sacrifice in flavor.
French Onion Soup https://shescookin.com/french-onion-soup/