Everyone thinks French onion soup is complicated. Gratinéed in the oven, cheese dripping everywhere, beef broth simmering for six hours. Actually, no. This cream of onion soup can be made in 40 minutes on a weeknight, and it’s better than you imagine.
In the bowl, it’s absolute gentleness. A creamy veil, almost ivory, with that light amber tint given by the melted onions. It smells of warm butter and something sweet and savory that you wouldn’t expect from such a simple soup. The texture, when you dip the spoon, is silky, without a single lump — just that velvety consistency that coats the palate.
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