Classic French Onion Soup

French onion soup dates back to ancient Roman times as a simple peasant dish, but the modern version, with its rich beef broth and cheese-topped crouton, was refined in 18th-century France. It became especially fashionable in American restaurants throughout the mid-20th century, often served bubbling in individual crocks.

Rich, savory, and topped with bubbling melted cheese

Onions are slowly caramelized and simmered in a rich beef broth, topped with a toasted baguette slice and melted Gruyère.