French Onion Soup

Ingredients for French Onion Soup

• 2 medium onions, finely chopped

• 1 tablespoon unsalted butter

• 1 tablespoon Calvados, Applejack, or other brandy

• 950ml low-salt beef stock

• Kosher salt and freshly ground black pepper

• 4-8 1/2"-thick slices baguette, cut to fit ramekins

• 120g grated Gruyère or raclette cheese

• Four 275g ramekins

Preheat oven to 232°C. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 600g , about 5 minutes. Season soup to taste with salt and pepper.

Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 30g cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.