french-onion-soup
This soup has everything I love: good bread, melted cheese, and a rich, onion-packed broth. Honestly, standing over the stove caramelizing these onions for 45 minutes is basically my therapy at this point. It tests your patience, but the second you pull that bubbly, golden-brown crock out of the oven, you know it was worth every minute of stirring.
Ingredients
For the Soup:
4 large yellow onions, julienned (sliced root to stem)
4 tbsp cooking oil (e.g., avocado or vegetable oil)
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