I love French Onion Soup and it's great on cooler days. It's also a wonderful way to use that baguette that's going a little stale — because you didn't listen to me and wrap it in the Bee's Wrap Baguette Wrap that I rave on and on...and on...about — I digress.
This is simple, so get ready for some delicious and hearty magic.
- 3 tablespoons of unsalted butter
- 3 cups onions, sliced thinly
- 32 ounces beef broth
- 1 teaspoon Rubarama (I used No. 4 because I wanted a little more heat kick from the cayenne pepper in the No. 4)
- 4 slices of baguette, fresh or stale, or other thick cut and crusty bread
- 4 slices of Gruyere cheese
In a heavy bottomed pan, melt butter. Stir in onions and cook over medium heat until soft and translucent, making certain to not brown the onions.
Add in beef broth and Rubarama and simmer, covered completely or partially, over low heat for 30 minutes.
Remove from heat and divide evenly between 4 crocks or soup bowls.
Turn on your broiler. Place crocks or bowls onto a cookie sheet or in a rimmed baking pan. Place one slice of bread in each bowl and cover with the Gruyere cheese.
Set under broiler until cheese is melted and browning.
Garnish with a sprinkle of Rubarama and some fresh thyme.
Side Note I like these soup bowls with handles because they are easy to get in and out of the broiler. They are about $7 at Sur La Table and they are having a sale today.