Champagne-Style French Onion Soup
That pulsing headache isn’t the only reminder of the endless clinking and drinking of New Year’s Eve. There’s also that half-full bottle of bubbly on the counter. And since there’s no way that cork’s fitting back in (We promise, stop trying.), it’s time to make that liquid hangover reminder your kitchen’s new workhorse.
2 large yellow onions, thinly sliced
2 Tbsp. butter
2 cups dry Champagne
2 cups beef broth
1 bay leaf
Salt and freshly ground black pepper to taste
4 thick slices French bread
6 oz. Camembert or Gruyere cheese, thinly sliced, divided
• Preheat the broiler.
• Add the butter to a large saucepan set over medium heat. Add the onions and saute until caramelized, about 12 to 15 minutes.
• Add the Champagne, beef broth and bay leaf to the saucepan. Bring to a gentle boil.
• Cover the pan and let simmer for 20 minutes.
• Taste, adding salt and pepper if necessary. Remove the bay leaf.
• Place 1 thick slice of French bread in the bottoms of each of 4 ovenproof soup bowls. Ladle equal portions of the onion soup into each bowl. Top each portion with 1½ ounces of thinly sliced Camembert or Gruyere cheese. If desired, place the bowls on a baking sheet for easy removal from the oven.
• Broil until the cheese melts and begins to blister and bubble, about 10 minutes.
• Serve immediately.