French Onion Soup Recipe

1. Toast bread slices on a baking sheet.
2. Ladle soup into bowls and sprinkle the tops with cheese.
3. Top with toasted bread then cover with more cheese. Broil for 2-3 minutes until the cheese is melted.

Without broiler-safe bowls:

1. To prepare the topping toasts separately, brush toast with olive oil and bake.
2. Top toasted bread with mounds of cheese and broil for 2-3 minutes.
3. Ladle soup into warm bowls and sprinkle on cheese to melt. Place cheesy toasts over the hot soup bowls.

Make-Ahead:

Refrigerate – You can refrigerate French Onion Soup for up to 3 days. Once the soup is done, let it cool then cover and refrigerate until ready to reheat and serve.

Freezing – cool the soup then freeze in freezer-safe storage containers or zip bags for up to 3 months. Thaw in the refrigerator overnight before using, or you can speed-thaw your container in cold water. Toasts – the bread toasts can be baked ahead and stored covered at room temperature for a few days since you are essentially making croutons. Add cheese and broil just before serving.