FRENCH ONION SOUP
Caramelizing the onions in this classic soup may take a bit of patience, but we promise the delectable results will be well worth the wait.
Makes 2 quarts
½ cup unsalted butter
1½ pounds yellow onion, halved and cut lengthwise into ⅛-inch-thick slices
1½ pounds red onion, halved and cut lengthwise into ⅛-inch-thick slices
4 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
6 cups beef broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 baguette, cut into ⅓-inch-thick slices and toasted
½ cup shredded fontina cheese
Garnish: fresh thyme
In a large enamel-coated cast-iron Dutch oven, heat butter over medium-high heat until bubbly.
