The key to great French Onion soup is to start with good beef stock. Thinly sliced cheese or grated cheese can be used to top the croutons, which are best when homemade from crusty French bread.

Heat bacon drippings or butter in a 6-quart pot. Add the sliced onions and sauté over medium-low heat, stirring frequently, until golden brown, about 20 minutes. This step is important for bringing out the full flavor of the onions, which will become brown and caramelized. Sprinkle the onions with flour, stirring until the flour begins to brown and starts sticking to the bottom of the pan. Scrape up the flour as you stir the onions. Add the PEPPER and GARLIC and stir. Gradually add the stock, BEEF SOUP BASE (if using), and sherry. Cook over low heat, cover, and simmer for about 30 minutes, which should be enough time to make great, homemade croutons. After 30 minutes, pour the onion soup into crocks or oven-safe bowls. Sprinkle with croutons and Swiss cheese. Pop under the broiler until the cheese melts and is slightly brown. Remove from oven and sprinkle with Parmesan cheese.

Prep. time: 5 minutes
Cooking time: 1 hour
Serves: 8