Traditionally French Onion Soup is baked in individual serving bowls which are difficult to transport on a baking sheet to and from the oven. The extremely hot bowls also made it impossible to serve for family meals when my kids were very young. So I created this easy version that quickly became a family favorite. The crostini soak up the broth and are a virtual explosion of delightful flavors with every bite!
- 2 onions, finely sliced
- 1 tablespoon butter
- 1 quart low sodium beef stock
- 8 slices of baguette about ¼-inch thick
- 6 slices bacon, finely chopped
- 1 cup grated or finely chopped Ementhal or Gruyere cheese
- Salt and pepper to taste
- 1 Preheat oven to 450°F.
- 2 Cook bacon over medium high heat until browned and crispy; set aside to drain.
- 3 Sauté onions over high heat in a dry non-stick frying pan until lightly browned and soft. Stir constantly to avoid burning.
- 4 Lower heat to medium and stir in butter.
- 5 Add beef stock and cook for 10 minutes.
- 6 Salt and pepper to taste if necessary.
- 7 Brush baguette slices with olive oil and place on a baking sheet in the oven until lightly toasted on one side; about 3 minutes.
- 8 Turn bread over and top with bacon and cheese.
- 9 Return to oven until cheese starts to melt, 2-3 minutes.
- 10 Ladle soup into bowls, top with toasts and serve immediately.