French Onion Soup with Melted Cheese with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

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

   StoveLarge pot
2. 2
   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. 3
   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. 4
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 5
   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. 6
   Strain the stock through a fine sieve.

   Fine sieve
5. 7
   '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. 8
   Remove the bay leaves from the soup.
7. 9
   Preheat the oven to 220°C (430°F).

   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.
8. 10
   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. 11
   Put the bowls in the hot oven for 10–12 minutes, until the cheese bubbles and turns golden.

   OvenRamekins / cocottes