Yield: three quarts
- 1/2 c. clarified butter
- 6 c. Spanish onions
- 2 qt. brown stock or beef bouillon
- 1/4 c. parsley, chopped fine
- 1 Tbsp. thyme, stripped and chopped
- 1 each bay leaf
- to taste salt
- to taste ground black pepper
- 1 each loaf of French bread
- 1/2 c. melted butter
- 1/4 lb. Gruyere cheese, sliced
- 1/4 c. Parmesan cheese, grated
Step 1 procedure:
- Heat a large 6-quart soup pot over high heat. Add the butter and onions and allow the water to evaporate as the onions begin to cook, stirring occasionally. When all the steam is gone, they will begin to brown. Lower the heat to medium-high and stir frequently to avoid burning while the onions brown completely.
- Once the onions are a rich golden brown, add the stock, parsley, thyme and bay leaf and simmer for about 45 minutes. Season the soup with salt and pepper and hold until you are ready to serve.
Step 2 procedure:
- While the soup is simmering, slice the bread into rounds that will fit into your soup bowls or crocks. Brush them with butter and bake them until they are golden brown
Step 3 procedure:
- When you are ready to serve, place some hot soup into the bowl or crock on a baking sheet. Lay a piece of toasted bread on the soup and top with sliced cheese and grated cheese. Quickly put the bowl under the broiler and melt and lightly brown the cheese.
- Serve immediately while still piping hot.