French Onion Soup
I loved French onion soup as a kid and still love it as an adult. Melted cheese on bread, soaked in salty, oniony beef stock. What’s not to love?
Ingredients:
Four 10 oz. ramekins/bowls
2 medium onions, finely chopped
1 1/2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 tbsp Calvados, Applejack, or other brandy
4 cups low-salt beef stock
Kosher salt and freshly ground black pepper
4-8 1/2″- thick slices baguette, cut to fit ramekins
1 cup grated Gruyere cheese
Preheat oven to 450F. Heat olive oil in a high-sided skillet over medium-high heat. Cook onions , stirring constantly, until soft and caramelized about 20-25 minutes. Add butter and toss onions to coat. Add Calvados (whatever brandy you choose) and continue cooking until it is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 10 minutes. Season soup to taste with salt and pepper.
Place ramekins/bowls 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 broil until cheese is bubbly and browned in spots, about 4 minutes.
