French Onion Soup


  • 2 tablespoons unsalted butter
  • 5 medium red onions (about 3 pounds), halved and sliced thin
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon dried salt
  • 1/4 cup balsamic vinegar
  • 6 cups low-sodium chicken broth
  • 1 3/4 cups low-sodium beef broth
  • 2 bay leaves
  • Pepper
  • 1 baguette, sliced 1/2-inch thick
  • 8 ounces swiss cheese, shredded (2 cups)

Cooking Instructions

Step 1: Melt the butter in a large Dutch oven over medium heat.  Add the onions, thyme, and 1/2 teaspoon salt.  Cook, stirring occasionally, until the onions are dark and sticky, about 30 minutes.

Step 2: Stir in the vinegar and scrape the browned crust from the pot.  Stir in the chicken broth, beef broth, and bay leaves.  Bring to a simmer and cook for 20 minutes.  Season with salt and pepper to taste and discard the bay leaves.

Step 3: Adjust an oven rack to the middle position and heat the oven to 450 degrees F.  Arrange oven-safe soup bowls on a rimmed baking sheet and ladle soup into them.  Top each bowl with 2 baguette slices and sprinkle each with 1/4 cup of the cheese.  Bake until the cheese has melted, about 5 minutes.  Serve hot.