French Onion Soup
Les Halles, the great Parisian market, gave birth to this soul-warming soup that sustained workers through cold winter nights. The magic lies in patience: pounds of thinly sliced onions are slowly caramelized over low heat for nearly an hour until deeply golden and sweet. Simmered in rich beef stock with a bouquet garni, then served in individual crocks crowned with crusty bread and bubbling Gruyere cheese.
Ingredients
- onions
- beef stock
- gruyere
- baguette
- thyme
Instructions
- Caramelize onions slowly
- Add stock
- Simmer
- Top with bread and cheese
- Broil