Post updated 12/7/21.

There may not be a more comforting soup than the traditionalFrench onion soup. With hundreds of variations on the classic, everyone has his/her own favorite.

This version is one I have fine-tuned over the years and features both Gruyere cheese for a rich, nutty taste and Mozzarella for stringiness. Sometimes I use a toasted garlic bread slice in place of the standard sliced French bread for extra flavor and replace the Mozzarella with additional Gruyere.

Make this soup vegetarian by replacing the beef broth with vegetable broth.

Ingredients:

• 2 Tbsp. butter
• 3 large onions, sliced (I like Spanish onions for a touch of sweetness)
• ½ tsp. granulated sugar
• ½ tsp. each salt, pepper and dried thyme
• 2 Tbsp. all-purpose flour
• 32-ounces beef broth
• 2 Tbsp. white wine
• 2 Tbsp. brandy, Cognac or dry sherry
• 1 ½ tsp. Dijon mustard
• 2 bay leaves
• 4 French bread slices, toasted (could also use toasted garlic bread for extra yumminess)
• 8-ounces Gruyere cheese, grated
• 4-ounces Mozzarella cheese, grated

Directions:

1. Melt butter in heavy large pan over medium-low heat. Add onions, sugar, salt, pepper and thyme. Cover and let cook until onions are very soft, stirring occasionally, about 20 minutes.
2. Increase heat to medium-high, uncover the pan and sauté the onions until browned, stirring often, about 10 minutes.
3. Add flour, stir to combine well and cook for 2 minutes.
4. Add the broth, wine, brandy, and mustard to the onion mixture and bring to a boil. Reduce heat to medium-low, add the bay leaves, cover and simmer 10 minutes.
5. Preheat broiler to high. In a medium bowl, combine both cheeses.
6. Place four oven-safe bowls on a baking sheet and ladle soup into them. Float toasted bread on top of the soup and sprinkle each toast with 1/4 of the cheeses. Broil until browned, about 5 minutes.

4 servings.