French Onion Soup with Melted Cheese with homemade pita bread and homemade vegetable stock

👨‍🍳 Method

For the homemade pita bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Preheat the oven to 250°C (480°F), with an upside-down baking sheet inside, for at least half an hour.

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 5
   Divide the dough into 10 balls and roll each ball into a circle about ½ cm thick.

   Rolling pin

   💡Don't roll too thin: in a round half a centimeter thick or more, the steam in the dough puffs it into a pocket; a round that's too thin dries into a cracker.

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
6. 6
   Cover the rounds with a towel and let rest 15 minutes.

   Kitchen towel
7. 7
   Bake on the hot baking sheet, 3–4 pitas at a time, 3–5 minutes, until the pitas puff into a pocket and take on a little color.

   OvenBaking sheet

   💡Full heat and a scorching-hot baking sheet are what make the pocket: in an oven that isn't hot enough, the pita bakes flat.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Wrap immediately in a towel, so the pitas stay soft.

   Kitchen towel

For the Fried onion

1. 9
   Heat the butter and oil in a large pot over medium-low heat.

   StoveLarge pot
2. 10
   Add the onion and fry for 40–45 minutes, stirring, until the onion is deep brown and caramelized.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 11
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 12
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 13
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 14
   Strain the stock through a fine sieve.

   Fine sieve
5. 15
   'Add the stock and the bay leaves and the thyme, season with salt and black pepper and bring to a boil. 'Turn down the heat and simmer 20 minutes.

   Stove

   💡The soup's flavor comes from the browned onion: low heat, frequent stirring and patience. Onion burned at the edges makes a bitter soup.
6. 16
   Remove the bay leaves from the soup.
7. 17
   Preheat the oven to 220°C (430°F).

   Oven
8. 18
   Divide the soup among ovenproof bowls, place toasted pita slice on top of each bowl and sprinkle with the cheese and the cheese.

   LadleRamekins / cocottes
9. 19
   Put the bowls in the hot oven for 10–12 minutes, until the cheese bubbles and turns golden.

   OvenRamekins / cocottes