This is great for a fast lunch if you make the broth ahead of time. This recipe makes 8 servings, so I made all the broth and put the rest in the fridge. Make sure you heat up the broth before you pop it in the oven to let the cheesy goodness melt. I used a super easy classic recipe from The Joy of Cooking. I’ll write it below. This is the perfect cozy fall meal, and this tastes just as good as the $13 soup from Pastis!

Makes about 8 cups

2 tablespoons unsalted butter

2 tablespoons olive oil

5 medium onions, thinly sliced

Pinch of dried thyme

2 tablespoons dry sherry or cognac

3 1/2 cups (almost one carton) unsalted or low-salt beef broth, or veg broth for a veggie dish - but the beef is classic, and tastes better.

1-3 slices per person of toasted bread - I used a baguette

Gruyére for the top - however much you want!

1. Heat in a soup pot over medium-low heat. Add the olive oil and butter and cook until the butter is melted. Add the onions and thyme and stir to coat. Cook over medium heat, stirring occasionally and making sure the onions don’t scorch. As soon as they start to brown, about 15 minutes, reduce the heat to medium-low and continue to cook, covered, stirring, until they are a rich brown, about 30-40 minutes.

2. Stir in Cognac or sherry (I have a bottle of sherry on hand for cooking). Increase the heat to high and cook, stirring constantly, until the sherry has evaporated. Stir in beef stock and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes. Season with salt and pepper.

3. Place your ovenproof soup bowls or crocks ona baking sheet. Ladle the hot soup into the bowls and top each with your toasted bread. Sprinkle each bowl with Gruyére or Swiss. Broil in the oven until the cheese is melted and brown. Call Pasits and cancel your reservation because you just made the best French Soup at home.

Price Breakdown:

Bag of Onions - $.99

Organic Beef Broth - $2.29

Fresh Baguette - $1.49

Gruyére ( I used about 1/4 of it so far) - $4.99