Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) butter or margarine

  2. 6 medium onions , thinly sliced

  3. 25 teaspoon(s) salt

  4. 4 cup(s) water

  5. 1 can(s) (14 1/2 ounces) beef broth

  6. 1 3/4 cup(s) brown beef stock may be substituted for beef broth

  7. 1/4 teaspoon(s) dried thyme

  8. 4 slice(s) (1/2- inch thick) diagonal french bread

  9. 4 ounce(s) gruyere or swiss cheese , shredded (1 cup)

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, melt butter over medium-low heat. Add onions and salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

  2. Transfer onions to 5-quart Dutch oven. Add 1⁄2 cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in Dutch oven. Add remaining 3 1/2 cups water, broth, and thyme to onions and heat to boiling over high heat. Reduce heat and simmer 30 minutes.

  3. Preheat oven to 450 degrees F. Arrange bread slices on cookie sheet and bake until lightly toasted, about 5 minutes. Place four ovenproof bowls in jelly-roll pan for easier handling. Spoon soup evenly into bowls and top with toasted bread, slightly pressing bread into soup. Sprinkle Gruyère evenly on top. Bake until cheese has melted and begins to brown, 12 to 15 minutes. Makes about 5 cups or 4 first-course servings.

  4. Nutritional information is based on one serving.


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