Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes French Onion Soup with Cheese Toasts 3.2 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 The whole family will enjoy this intensely flavorful soup. Ingredients ½ 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 ¼ teaspoon freshly ground pepper 18 thin slices French baguette 2 cups shredded Swiss cheese (½ pound) Directions 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 3 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. Cook's Notes 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. Rate it Print