Step by step

Method

4 steps

1. 1

   In a soup pot, cook 4 large thinly sliced onions with 2 tablespoons olive oil or butter, ½ teaspoon sugar, and ¼ teaspoon black pepper over medium heat, stirring often, 15–20 minutes until deeply caramelized and jammy-brown. Don't rush — pale onions make pale soup.

2. 2

   Pour in 4 cups low-sodium beef broth. Bring to a boil, then reduce heat, cover, and simmer 20 minutes so the flavors settle. Taste and season with kosher salt and more pepper.

3. 3

   Ladle into oven-safe bowls. Top each with a slice of toasted French bread or baguette and a generous handful of shredded Swiss or Gruyère (about 1–1½ cups total).

4. 4

   Broil 1–3 minutes until the cheese is melted, bubbly, and spotted brown. Serve carefully — the bowls are ripping hot. You want deeply caramelized French onion soup under a stretchy cheese toast — not sweet undercooked onions or a thin salty broth with rubbery cheese.