French Onion Soup
A classic French onion soup made with caramelized onions and beef stock, topped with crusty baguette and melted Gruyère cheese. This rich and comforting soup is perfect for cold weather.
Ingredients
- •2 medium medium onions, finely chopped
- •1 tablespoon unsalted butter
- •1 tablespoon Calvados, Applejack, or other brandy
- •4 cups low-salt beef stock
- •1 to taste Kosher salt and freshly ground black pepper
- •6 slices baguette
- •1 cup grated Gruyère or raclette cheese
- •4 pieces 10-ounces ramekins
Cooking Instructions
- 1.
Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
25 min
- 2.
Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.
4 min
