• Melt the butter in a soup pot over medium-high heat.
  • Add the onions and garlic and cook until tender and brown about 25 minutes. Stir occasionally.
  • Add the chicken and beef stock and reduce the heat to medium-low.
  • Add bay leaves, parsley, salt & pepper. Simmer for about 20 minutes and taste for seasoning adjustments.
  • Ladle soup into oven proof bowls and top each with a slice of crusty toasted French bread and generously sprinkle with the grated cheeses.
  • Put the bowls under the broiler until cheeses melt and bubble.

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