Restaurant-Style French Onion Soup

1. 1

   Heat olive oil and butter together in a pan large enough to hold the onions and broth.

2. 2

   Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.

3. 3

   Pour beef stock into the pan with the onions and simmer gently for 1/2 an hour.

4. 4

   Season to taste with salt and pepper.

5. 5

   Divide into oven-proof bowls. Float the stale bread on top.

6. 6

   Cover with the cheese and broil until the cheese bubbles and browns.

* Per serving · 4 servings · Values may vary.

No additional tips available.