French Onion Soup With 4 Ingredients
French onion soup has an intimidating reputation, most of which is based on one thing: caramelizing onions properly takes 45 minutes and requires resisting every instinct to turn the heat up. Do that one thing right and the rest is almost automatic. Do it wrong and you have mediocre soup regardless of everything else.
What You Need
- 4 large onions, thinly sliced
- 4 cups beef broth
- 3 tablespoons butter
- 4 slices baguette
- 1.5 cups gruyère or Swiss cheese, grated
How to Make It
- 1
Melt butter in a heavy pot over medium-low. Add all the onions and a generous pinch of salt. Cook, stirring every 10 minutes, for 45–50 minutes until deeply golden, jammy, and reduced to about a third of their original volume. Do not rush.
- 2
Add beef broth and simmer 10 minutes. Season with salt and pepper.
- 3
Ladle into oven-safe bowls. Top each with a slice of baguette and a generous heap of cheese. Broil until the cheese is bubbling, melted, and spotted with brown in places.
