French Onion Soup—Bless the French for This One

Name: French Onion Soup—Bless the French for This One
Yield: serves 4
Ingredients: 1 tablespoon butter; 3 large yellow onions, very thinly sliced; 1 teaspoon balsamic vinegar; 3 2/3 cups beef broth (two 14 1/2-ounce cans); 1/2 cup whole-wheat croutons; 1/4 cup grated Parmesan cheese

January 24, 2012

Cooks' Note

Use either homemade beef broth (see page 28) or canned for this soup. Be sure to cook the onions until they are golden brown and slightly caramelized to bring out their natural sweetness; the addition of balsamic vinegar boosts the sweetness even more. If your market doesn’t carry whole-wheat croutons, make your own by toasting 2 slices of stone-ground whole-wheat bread, trimming off the crusts, and cutting into the desired size croutons.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.