A comforting and flavorful onion soup topped with cheesy bread, perfect for a cozy meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
In a heavy pot over medium heat, melt the butter and add the sliced onions. Cook, stirring occasionally, until the onions are golden and caramelized.
Caramelizing the onions slowly enhances their natural sweetness.
Pour in the beef broth and add the bay leaf. Season with salt and pepper to taste. Bring to a simmer and let it cook for 20 minutes.
Taste the soup and adjust the seasoning as needed.
Remove the bay leaf from the soup. Ladle the soup into an ovenproof casserole dish.
Removing the bay leaf ensures a smooth texture.
Place the baguette slices on top of the soup, covering the surface. Sprinkle the shredded cheddar cheese evenly over the bread.
Ensure the cheese is evenly distributed for a uniform crust.
Bake in the preheated oven until the cheese is melted and golden brown, about 10 minutes.
Keep an eye on the cheese to prevent over-browning.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or thyme makes a great garnish.
