French Onion Soup

Tip: Make sure your soup pot or Dutch oven is oven safe before you begin.

Cleanup: Clear the oven racks of any stray pans so the soup pot can sit flat in the center of the oven.

Tip: Slice the onions as evenly as possible so they cook at the same rate and caramelize more evenly.

Cleanup: Use a damp towel to wipe any onion pieces off the counter so they do not dry and stick.

Tip: Leave a small gap under the lid so steam can escape, which helps the onions brown rather than steam.

Cleanup: Use oven mitts when stirring the onions in the oven, and set the hot lid on a trivet to protect your counter.

Tip: Scrape the bottom and sides of the pot as you stir to dissolve all the browned bits into the broth for maximum flavor.

Cleanup: If any broth spills while stirring, wipe it up right away to keep the stovetop clean and prevent burnt spots.

Tip: Watch the bread closely under the broiler since it can go from golden to burned very quickly.

Cleanup: Shake any loose crumbs off the baking sheet into the trash before washing to avoid clogging the sink.

Tip: Set the bowls on a rimmed baking sheet so they are easier to move in and out of the oven safely.

Cleanup: Allow the bowls and sheet tray to cool slightly before handling and soaking them in warm water to loosen any baked on cheese.