A pretty easy version I found was doubly rewarding by using homemade broths/stocks, which isn't necessary, but I opted for them. Apparently, Cook's Illustrated has TWO versions of French Onion Soup and I didn't see this one posted. We really enjoyed this; it's one of my favorite soups, but when I order it out, I MUST have the cheese topping BURNT. Not brown, not even very dark brown.... BLACK. Invariably the chef gets nervous and lets it go out spotty medium brown and, because of the production I make when ordering, the waiter/ress knows it's not dark enough, so they apologize and bring it back to the kitchen before I even say anything. *lol*
This is one of the messiest soups to eat because of the strinnnnngy stretchy cheese, but if it's burnt to a crispy, it's SO worth looking like an imbecile for!
From: The New Best Recipes and America's Test Kitchens