This classic French soup is made with Rich Beef-Bone Stock and a heavy blanket of sautéed onions and leeks. You can lighten it up a bit by serving the soup as is, without the traditional cheese and bread topping. In Parisian bistros, onion soup is prepared in an ovenproof bowl, topped with a slice of crusty bread, smothered with grated Gruyère, and then broiled. I find this method a bit heavy-handed. I like to serve the soup topped with a Double-Cheese Croute, which calls to mind the comforting bread and cheese topping that is so much a part of the classic recipe without masking the natural richness of the soup.
If there’s any way you can make this soup a day ahead, you should do so. The onions, stock, and wine all “settle down” overnight and become good friends. This is a main-course soup where homemade beef stock really pays off.
Excerpted from Soup Swap by Kathy Gunst, Published by Chronicle Books LLC. Text ©2016 by Kathy Gunst. Photographs by Yvonne Duivenvoorden, ©2016 by Chronicle Books LLC.
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