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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
French onion soup with gobs of gooey cheese used to be the height of sophistication. Not anymore. Our version is lighter yet even more flavorful. Naturally sweet onions, which are slowly cooked until caramelized, produce a mahogany-brown soup when simmered in beef broth. For a golden hue, use a combination of beef and chicken broth.