Onion Soup, Toasted Bread
Onions cooked down for hours to a dark broth, with a slice of toasted bread laid over the top.
There is no shortcut. Onions have to go low and slow until they break down and darken on their own, and the moment you push the heat to speed it up they catch and turn bitter.
The bread is toasted separately and laid on at the pass, because bread cooked in the soup is just wet.
