· Remove the bay leaf and thyme sprigs from the soup. Season generously with salt and pepper to taste. (The broth can vary in saltiness, so taste first!).
· Ladle the hot soup into oven-safe bowls or crocks placed on a sturdy baking sheet.
· Top each bowl with 1-2 toasted baguette slices.
· Generously pile the shredded Gruyère (and Parmesan, if using) over the bread, covering the edges to seal in the soup.
· Carefully place the baking sheet under the broiler until the cheese is melted, bubbly, and beautifully spotted with brown. This usually takes 2-4 minutes. WATCH IT CLOSELY to prevent burning.
- Serve Immediately:
· Carefully remove the hot bowls from the baking sheet (they will be very hot!) and place them on plates. Serve immediately with a warning that the bowls and soup are scalding hot.
Pro-Tips for the Best Soup Ever:
· The Broth is Key: For the deepest flavor, use a combination of beef and chicken broth (e.g., 6 cups beef, 2 cups chicken). Better Than Bouillon is an excellent base.
· Onion Variety: Yellow onions are standard for their balanced flavor. You can use a mix of yellow and sweet onions (like Vidalia) for a slightly sweeter result. Avoid red onions.
· No Oven-Safe Bowls? No problem! Melt the cheese directly on the toasts under the broiler on the baking sheet, then float them on top of the hot soup in regular bowls.
· The “Optional” Wine: The wine adds a crucial layer of acidity and complexity that balances the sweetness of the onions. It’s highly recommended, but the soup will still be delicious without it.
This method never fails to deliver a rich, deeply satisfying French Onion Soup that rivals any bistro’s. Enjoy
ADVERTISEMENT
