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French Onion Soup with Cheese Toasts

If you don't have oven-proof bowls, you can toast the cheese-topped bread slices on a baking sheet under the broiler before adding to the soup.

  • Servings: 6
French Onion Soup with Cheese Toasts

Source: Martha Stewart Kids

Ingredients

  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 large white onions, chopped into small pieces
  • 4 cups homemade or low-sodium canned chicken stock
  • 4 cups homemade or low-sodium canned beef stock
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 18 thin slices French baguette
  • 2 cups shredded Swiss cheese, (1/2 pound)

Directions

  1. In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.

  2. Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.

  3. Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float three slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving. (Caution kids that the bowls are hot.)

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