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.
Martha Stewart Kids
- 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)
- 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.
- 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.
- 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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