- 6 large onions
- Olive oil
- 1/4 tsp sugar
- 2 cloves garlic, minced
- 8 cups of beef stock
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 1/4 tsp dried thyme
- Salt & pepper to taste
- Toasted slices of French bread
- 1 1/2 cups grated Swiss Gruyere
- Parmesan Cheese
Peel onions and slice thinly.
In a large stock pot, saute the onions in the small amount of olive oil on medium high heat until well browned (not burned), about 30-40 minutes (longer if necessary). Add the sugar a few minutes into the process which will help with the carmelization.
Once onions are nicely browned, add garlic and saute 1 minute. Add 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.
Meanwhile, slice French bread in 1/2 to 1 inch thick slices. Place on cookie sheet until toasted. Flip and toast on the other side.
Assemble & Serve:
Use oven-proof or microwave safe individual bowls. Ladle the soup into the bowl. Cover with 1-3 slices toast .
Sprinkle with cheeses.
If using oven, preheat to 350 degrees and bake for 10 minutes or until cheese melts, bubbles and is slightly browned. Serve immediately.