BEST FRENCH ONION SOUP

 this restorative comfort food. So simple to pull together, it features just six ingredients, most of which you probably have on hand. And forget the traditional crocks—just pull out a set of mason jars (they’re ovenproof)!

2 tablespoons olive oil, plus more for drizzling

3 large yellow onions, cut into ⅛-inch-thick slices

2 tablespoons fresh thyme, minced, plus additional sprigs for garnish

1 teaspoon kosher salt

½ teaspoon black pepper

6 cups beef stock or low-sodium beef broth

1 baguette, cut into ½-inch-thick slices

8 ounces Gruyère cheese, grated

In a large pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the thyme, salt, and pepper and sauté until fragrant, then add the stock. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.

Meanwhile, preheat the oven to 375°F. Place the baguette slices on a baking sheet and drizzle them all over with olive oil. Bake until golden, 8 to 10 minutes.

Ladle the soup into 12-ounce mason jars to within 1 inch from the rims, then add a few pieces of baguette. Sprinkle the cheese over the soup, dividing it evenly among the jars. Arrange the jars in a high-sided roasting pan and fill the pan with ½ inch of water. Bake until the cheese starts to bubble, 5 to 6 minutes. Garnish each jar with a few sprigs of thyme and serve hot, with a napkin wrapped around each jar (they will be hot to the touch).