Wow, I never thought I would even try to make french onion soup. It always seemed like a big challenge but this was incredibly easy to do! I think I was more intimidated by the beef stock and finding something to make it just as rich. It really all came down to using some really really really good vegetable stock.
Most important part is to get the right onions! You want yellow onions, the kind that’s a complete bitch to chop cause you tear up before you even peel the skin off! Stay away from the sweet white ones and fragrant Spanish red ones. The yellow ones that are incredibly spicy and pungent raw are the ones that will cook down to a nice sweet soup base.
It also depends on the type of cheese and how much of it you put on top. It depends on how traditional you want to be, a nicely aged cheddar works well, so would the traditonal emmental, but mozerella gets nice and melty and gooey as well and tastes wonderful!
This recipe serves 4.
