Creamy French Onion Soup with Mozzarella

Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook gently, stirring often, until they are soft, translucent, and sweet, without letting them brown.

Season the onions with soy sauce, salt, and black pepper, stirring well to evenly distribute the seasoning and deepen the savory flavor.

Pour in the chicken stock and stir in the light béchamel sauce until smooth. Add the bay leaves if using, reduce the heat to low, and simmer for 20–25 minutes, stirring occasionally, until the soup slightly thickens.

Remove and discard the bay leaves. Stir in the lemon juice to brighten the soup and balance its richness.

Add the grated mozzarella cheese and cook for about 5 minutes more, stirring gently, until fully melted and the soup becomes creamy and cohesive.

Serve hot, ideally with butter-fried toast on the side for a classic and satisfying accompaniment.