This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it’s rich, smooth, and melts easily.
Make Ahead Tips
The soup and croûtes can be made up to 2 days ahead. Store the soup in the refrigerator and the croûtes in an airtight container at room temperature.
Start with a Mixed Green Salad with Red-Wine & Dijon Vinaigrette and serve another French classic, Dorie Greenspan’s Tarte Tatin, for dessert.
I’ve made this a few times and there are never leftovers! It is one of my carnivore son’s favorite dinners, and one of the few meatless dinners my whole family is happy with.
I made this classic French onion soup last evening. I found that the off-the-shelf beef stock caused the soup to be too sweet. The workaround for me was to use several beef bouillon cubes. Perhaps it is much better with homemade stock.
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