Basic French Onion Soup

Any onion can make a great soup; I prefer whites because they hold their texture better. The real secret is to take the time to caramelize the onions slowly. Make a double batch and freeze the extra—it lends itself to interesting additions and accompaniments. This soup originated at Les Halles, the huge original food market in Paris. It was a workingman’s soup with rich sweet flavors and bubbling fat cheese to fill the stomach and take the chill off.