Please read my post on French Onion soup 101 and delve into the why’s and how to’s of this French bistro classic. The pan is important; I use a 6-quart, deep sauté pan from Le Creuset. Also ensure you have some type of Country crock bowls, stalwart enough to take the broiler heat. If you’ve invested in a kitchen blow torch, kudos to you – that is the best way to melt the cheese. Build some fortifications around your soupe…
