This deep, dark onion soup is topped with a cheese-covered round of French bread—just the way they serve it in France.
Serves 12
¾ cup unsalted butter
4 to 6 large onions, thinly sliced
64 oz. beef broth
1 tsp. chicken-seasoned stock base
white pepper
1 baguette, cut into 12 slices
12 slices Monterey Jack cheese
1. Melt the butter in a large Dutch oven over medium heat, then add the onions and sauté until transparent (but not browned), about 15 minutes. Add the beef broth and chicken stock base. Cover and simmer for 2 to 3 hours, until the onions are completely limp. Remove from the heat, let cool for a few hours, then refrigerate overnight.
2. The next day, use a slotted spoon to remove and discard the fat that has floated to the top. Heat the soup and season to taste with pepper.
3. Meanwhile, lightly toast the bread slices and cover each with a slice of cheese. Ladle the soup into individual oven-proof bowls and top each with a bread slice. Place the bowls on a baking tray and place the soups under the broiler until the cheese melts and bubbles and becomes soft (but not brown). Remove from the oven and serve.