1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Instructions
In a large saucepan, sauté the onions in the olive oil on medium
high heat until well browned, but not burned, about 30-40 minutes
(or longer). Add the sugar about 10 minutes into the process to
help with the carmelization.
Add garlic and sauté for 1 minute. Add the stock, vermouth or
wine, bay leaf, and thyme. Cover partially and simmer until the
flavors are well blended, about 30 minutes. Season to taste with
salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or
one large casserole dish. Ladle the soup into the bowls or casserole
dish. Cover with the toast and sprinkle with cheese. Put into the
broiler for 10 minutes at 350 degrees F, or until the cheese
bubbles and is slightly browned. Serve immediately
Originally Submitted
3/1/2010
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