Classic French Onion Soup

Step 1

Slice each onion in half from root to tip, then place flat-side down and slice lengthwise into 1/4-inch-thick half-moons. Discard the papery skin and woody root end.

Step 2

Melt 3 tablespoons of butter in a large heavy-bottomed pot over medium heat until it foams, about 1 minute.

Step 3

Add all the sliced onions to the melted butter and stir with a wooden spoon until every piece is coated.

Step 4

Reduce heat to medium-low and cook uncovered, stirring once every 2 minutes, until the onions turn deep golden brown and smell sweet and caramelized, about 20–25 minutes. They should be soft, collapsed, and the color of warm honey.

Step 5

Pour in 0.5 cup of dry white wine and use a wooden spoon to scrape up any brown stuck-on bits from the bottom and sides of the pot, about 1 minute.

Step 6

Pour in 6 cups of vegetable broth and bring to a boil over medium-high heat, then reduce heat to low and simmer gently for 10 minutes to meld flavors.

Step 7

Taste the soup and add salt and pepper until it tastes savory and well-balanced, not flat or bland.

Step 8

While the soup simmers, position the oven rack 6 inches below the broiler element and preheat the broiler to high heat.

Step 9

Arrange 4 thick slices of crusty bread on a baking sheet in a single layer and broil 3–4 inches from the heat until golden brown on top, about 2 minutes. Watch carefully so the bread doesn't burn.

Step 10

Ladle hot soup into 4 oven-safe bowls, filling each three-quarters full.

Step 11

Top each bowl with one slice of toasted bread, laying it flat on the surface of the soup.

Step 12

Sprinkle 1/4 cup of shredded gruyère cheese evenly over each bread slice to cover it completely.

Step 13

Place all 4 bowls on the baking sheet and broil 4–6 inches from the heat until the cheese melts, bubbles, and turns light golden brown, 3–4 minutes.

Step 14

Remove the baking sheet from the broiler and let the bowls cool for 1–2 minutes so the cheese sets slightly before serving, which prevents burns.