Jaíne Mackievicz is a Brazilian food writer, recipe developer, and Le Cordon Bleu-trained chef based in California. Born into a Polish-Ukrainian family in a remote, river-surrounded village in the Amazon, she was inspired by Julia Child from a young age. After leaving a legal career to pursue her culinary dreams in the U.S., she taught herself English through cookbooks—leading to a career in food writing and, eventually, a victory on The Julia Child Challenge on Food Network. Her prize took her to Paris, where she walked in the very same footsteps of her culinary idol. 

About this recipe she says:

"While studying culinary arts in France, I indulged in my fair share of bubbling bowls of onion soup during the winter, and I also learned what truly makes it so satisfying. The secret to a remarkable onion soup, according to the French, is simple: time. You’ll want at least 45 minutes of simmering, ideally an hour, to let the flavors meld and the broth reduce and intensify. Patience is key. And since we’re talking secrets, here’s another: salt always comes last. It’s not just about seasoning; it’s about preserving texture. Adding salt too early can affect the moisture of the ingredients, which is why it’s best to wait until the end to bring everything together.

So, when I started adding beans to my version, which brought more body to the soup, turning it into a heartier, more fulfilling meal, it hit me—the principles of good onion soup are the same ones that make good beans so special. Now I think beans probably belong in this soup as if they were always meant to be there.

I find that semisoft Mexican cheeses such as Queso Asadero or Chihuahua, which are creamy and have a fantastic melt, are perfect for this recipe. I prefer them in lieu of classic Emmental or Gruyère. Sometimes, I add shredded rotisserie chicken to the bottom of my bowl when complementing leftovers."

Serves 4 to 6

• 1 pound uncooked white cannellini beans, such as Rancho Gordo Marcella Beans
• 2 large bay leaves
• 6 yellow onions, peeled, halved, and thinly sliced – about ¼ inch thick
• 4 tablespoons (1/2 stick) salted butter
• 2 tablespoons Better Than Bouillon base in beef, or caramelized onion flavor, if
  vegetarian
• 3/4 cup dry vermouth
• 6-8 sprigs of fresh thyme
• 2 quarts (1.9 liters or 8 cups) water
• 3/4 cup fortified wine such as Port, Marsala, Sherry or 3 tablespoons balsamic or sherry vinegar for a non-alcoholic option 
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper, about 20-25 turns of your pepper mill (adjust to taste)

For the topping:

• 12-16 slices of baguette, or 6 slices of sourdough bread
• 1 garlic clove to rub the bread (optional)
• 3-4 cups Queso Asadero or Chihuahua cheese, grated (Gruyère, Comté, or Emmental cheeses are classics and can be used as well)
• Extra thyme, green onions or chives, to mix in with the cheese (optional)
  
  

1. Cook the beans: Sort through the beans, then soak them in water for 2–4 hours. Drain and transfer to a large pot. Add the bay leaves and enough water to cover the beans by about 2 inches. Bring to a boil, skimming off any foam that rises to the top. After 15 minutes, lower the heat and let the beans simmer while you work on the soup base.
2. Caramelize the onions: In a large, heavy-bottomed pot, such as a 5-quart Dutch oven, melt the butter over medium heat. Add the sliced onions and stir occasionally. If they start sticking, add a tablespoon of water to loosen things up. Hear too much sizzling? Turn down the heat and cover the pot for a couple of minutes. Then uncover and stir again to prevent burning. Repeat this process until the onions are soft, golden, and deeply caramelized—it’ll take about 30–40 minutes.
3. Build the soup base: Once your onions are caramelized, stir in the Better Than Bouillon paste and let it cook for a minute. Pour in the vermouth to deglaze the pot, scraping up all the delicious bits stuck to the bottom. Add the 8 cups of water and thyme sprigs, then bring it all to a boil. Lower the heat to a gentle simmer. Let the soup simmer for about 45 minutes to one hour, occasionally skimming any foam from the top.
4. Add the beans: Keep an eye on the beans as they cook. When they turn soft and  irresistibly creamy—usually around the halfway mark of the soup’s simmering—drain them, reserving their cooking liquid.
   Gently add the tender beans into the soup, and with the back of a spoon, mash a handful against the pot’s side. This simple step transforms the broth, lending a cream quality that beautifully complements the sweet richness of the onions. Let the beans simmer for a bit to soak up all those flavors.
5. Make the croutons: About 15 minutes before the soup is ready, preheat your broiler. Lightly toast the bread under the broiler. If using the garlic, rub the slices with a cut before toasting. Keep an eye on them—broilers work fast, and so should you! Set aside the croutons and leave the broiler on.
6. Finish the soup: Turn off the heat and fish out the thyme sprigs. Taste the soup and adjust the seasoning. Stir in the fortified wine or vinegar and taste again. If the soup feels too thick, add a bit of the reserved bean cooking water to loosen it up.
7. Make the cheesy-topping: Ladle the soup into ovenproof bowls. Float three baguette croutons or a slice of sourdough on top, and generously sprinkle each bowl with about ½ cup of grated cheese (and herbs, if using). Ideally, the extra cheese will hang over the edges, crisping up as it sticks to the outer side of the bowls. I consider that the best part of French onion soup, and I believe you might agree.
8. Slide the bowls under the broiler for 3–5 minutes, until the cheese is bubbling and the color indicates that it's crisp. Keep a close watch, as broilers can be temperamental. Be careful when rescuing those bubbling bowl from the oven, as well as while eating them. The soup will be piping hot, and the bubbling cover of cheese–irresistible, I know—adds an extra layer of caution.