There are long, long-winded debates about the base for French onion soup: beef versus chicken broth, tomato paste or no, etc. I like mine pretty simple but always use Leelanau Raclette for the topping. I also tend to caramelize onions in one huge batch a couple of times a year then portion and freeze them, making this soup a candidate for a fast midweek meal.

If your onions start to burn add some water and quickly scrape up the brown bits. If they won’t come loose, remove the pan from the heat and let sit. The natural water in the onions will gently loosen the frond and add the color and flavor back in.

If you don’t have a broiler or ovenproof bowls, you can also melt the cheese on the bread in the oven and then float it on top of the soup like a raft. It isn’t quite the same but a very good approximation.

Slice onions into thin petals. In a large Dutch oven or rondeaux, heat a glug of neutral oil. Add the onions, thyme and salt and cook over medium heat until deep golden brown (This caramelizing takes time and is the heart of the flavor for this simple dish, so don’t go light.) Add wine and reduce until dry.

At this point feel free to cool and freeze the onions for later use.

Add chicken stock and bring to a simmer. Taste and adjust the seasoning as desired.

To finish, ladle into ovenproof bowls. Float toast on top of the soup, cover with grated Raclette and place under the broiler just until browned.

Serve with a green salad.