The last place I had authentic French cuisine was in, of all places, Cedar Rapids, Iowa. It was a family owned cafe in a little unassuming locale that served delicious, beautifully prepared French food at a reasonable price.
This recipe is a close imitation to the more complex soup recipes because it still has plenty of flavor. It only takes seven ingredients (including the bread and cheese topping) and like all good onion soups, requires several hours of simmering to make the goût just right. I made mine while putting together lunch and it was perfectly ready by dinnertime.
2 medium onions, chopped
1/4 cup butter
4 cups beef broth
3/4 teaspoon Worcestershire sauce
1 to 2 bay leaves
Saute onions and butter in a frying pan until soft and slightly brown.
Transfer to crock pot. Add the remaining ingredients. Cover and cook on low for five hours. Discard bay leaves.
Ladle into bowls or mugs. Top each with a chunk of bread (here’s a chance to use up a stale baguette that you don’t know what else to do with) and a slice of swiss, mozzarella or provolone cheese. Place in oven under low broiler until cheese melts and starts to brown.
May I also suggest pairing the soup with a chopped autumn salad?