Onion Soup with Cheese Toast

This isn’t the dark, beefy French onion soup you’re thinking of. It’s a lighter, creamier version where sliced onions are boiled until tender, then simmered in milk with a generous lump of butter. The result is a gentle, warming bowl that’s more farmhouse comfort than bistro showpiece.

The cheese toast at the bottom of each bowl does the same job as the classic gruyere-topped crouton but in reverse. Buttered toast goes in first, gets heaped with grated cheese, then the hot broth pours over everything, melting the cheese into stringy, gooey pools.

This soup comes together in 20 minutes, which makes it a solid choice for a quick lunch or a light supper when you don’t want anything heavy.

Kitchen Tips

• Slice the onions thin so they cook through quickly and melt into the broth.
• Use whole milk for body. Skim milk makes the soup thin and watery.
• Pour the hot broth over the cheese toast right before serving. If it sits, the toast gets soggy and loses its texture.
• A flat-bottomed soup bowl or ramekin works best so the toast sits flat.

Variations

• Use Gruyere or Swiss cheese for a more traditional French onion flavor.
• Caramelize the onions in butter first before adding the water for a richer, deeper onion flavor.
• Float a poached egg on top of the soup for extra protein and richness.