French Onion Soup
- 5 onions – sliced in rings
- 4 cups beef broth or 1 litres of water plus 1 bouillon cubes
- salt & pepper to taste
- 1 tablespoon dried thyme
- 2 tablespoons dry sherry/port
- French bread sliced
- 4 slices of Swiss cheese
- 2 slices of Gouda or Emmental
- 1/2 cup Parmesan Cheese
- Butter 1/2 cup
In a large skillet sauté your onions in half the butter, add salt, pepper and thyme. Once translucent add in your dry sherry. Use Port or even red wine as a substitute, just a splash. A few minutes later add in your broth. Use cubes if you must. Let simmer on low for 10 minutes.
Scoop out the soup into your oven safe bowls and toast the slices of bread then butter them. Place them gently on top of the soup. The bread should cover the top of the soup. Sprinkle with parmesan and layer your cheese on top. You can use any kind of cheese you like. Swiss, gouda, emmantel or whatever melts well.
Place on oven-rack and grill until the cheese bubbles and slightly browns.
This makes 4 bowls, so I usually double the recipe.
Eva’s Tip: I like to make four for dinner one night and leave the soup in the fridge and assemble the bread and cheese again the next night fresh.
Watch when you take it out of the oven and eating, it is very hot.