French Onion Soup

Store-bought beef broth cuts the cooking time for this classic cold-weather soup, while a genius, no-waste trick amps up its flavor. Victoria de la Maza

It will take a while to caramelize the onions for the base of this soup, but the result is a deeply flavored dish that will warm your soul.

Beef broth is also an essential part of the recipe. If you’re using store-bought broth, as I do here, please taste it before using it to see if you like it. If you want to enhance the flavor, simmer it with the ends and peels of the onions for about 20 minutes, and then strain it.

The onions are deglazed with dry white wine or sherry, and the soup is often served with a splash of brandy. You can omit the alcohol; the flavor will be just slightly less intense.

I have served French onion soup in many variations, depending on the occasion: individual tureens, larger soufflé dishes to serve a larger group, and even rectangular casserole dishes, lasagna-style. However you make it, finish it with toasted baguettes topped with masses of melted Gruyère cheese.

Serves 2 to 4

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 to 4 large yellow onions, thinly sliced
• 1 teaspoon sea salt
• 4 1/2 cups high-quality beef broth
• 1 bay leaf
• 1/2 cup white wine or dry sherry
• 3 tablespoons brandy
• 6 baguette slices
• 12 ounces Gruyère cheese, grated
• 3 ounces Parmesan cheese, grated

In a large stockpot over medium heat, melt the butter and olive oil. Add the onions and stir to combine. Season with salt. Lower the heat, cover the pot, and cook the onions, stirring once in a while, until soft and golden and slightly caramelized, about 60 minutes.

Add the wine and simmer, scraping the bottom of the pot, until the wine evaporates. Add the broth, bay leaf, and thyme and simmer for 30 minutes. Add the brandy and taste to adjust seasonings.

Preheat the oven to 350 degrees F.

Place the baguette slices on a cookie sheet and toast in the oven for about 5 minutes, or until golden. Divide the cheeses on top of the bread slices.

Remove the bay leaf and the sprigs of thyme from the broth and discard. Divide the broth among the oven-to-table bowls of your choice, top with the baguette slices, and return to the oven until the cheese has melted. Serve very hot.