This easy onion soup is a classic French recipe. In this version, condensed beef broth gives it lots of flavor. If the broth tastes too strong, add some water. Or use a good quality homemade or store-bought beef stock, preferably low sodium.
It's easy to fix and so satisfying. This is an excellent soup to serve as a luncheon soup, and it's hearty enough to serve as a dinner soup with crusty French bread and a salad.
If your soup bowls can stand the heat from the preheated broiler -- e.g., sturdy stoneware, cast iron, porcelain, etc. -- you can broil the bread and cheese directly on the hot soup.
- In a large skillet or saute pan over medium low heat, melt butter. Saute onion until very soft and golden brown in color, about 8 to 10 minutes.
- In a medium saucepan, combine the beef broth with the cooked onion; bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
- Meanwhile, heat the broiler and place the French bread slices on a foil-lined baking pan. Toast the French bread about 4 inches from the heat until golden brown on both sides. Sprinkle each slice evenly with the Gruyere and Parmesan cheeses; broil just until cheese is melted and bubbling.
- Pour the onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese.