This delicious classic soup is finished with a thick slice of toasted bread and Gruyere cheese and browned in a broiler until the cheese is bubbling and golden brown.
(Yield: 4 servings)
Ingredients:
(Yield: 4 servings)
Ingredients:
- 2 Tbsp. olive oil
- 3 medium yellow onions, thinly sliced
- 6 cups beef broth
- Dash of dry sherry
- Black pepper
- 4 slices French bread, toasted until crisp (about ½ inch thick)
- 1 1/2 cups Gruyere cheese, shredded
Preparation
- Heat olive oil in heavy bottomed pot and add onions.
- Cook onions over medium-low heat until caramelized to a nice brown color, stirring occasionally.
- Add broth to pot and cook at a slow simmer for about 30 minutes.
- Add sherry and black pepper to taste.
- To serve, preheat broiler in oven and divide soup into 4 bowls.
- Place a piece of toast on top of each bowl and divide cheese evenly among the bowls.
- Place bowls on sheet tray and place in the oven, about mid-way down.
- Heat until the cheese is browned and bubbling.
