My french onion soup - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Slices French bread baguette | |
| 2 | tablespoons | (1/4 stick) butter |
| 4 | cups | Sliced onions |
| 2 | 10 1/4-oz cans beef broth | |
| 1½ | cup | Water |
| 1 | Bay leaf | |
| ⅛ | tablespoon | Pepper |
| ⅛ | tablespoon | Dried thyme, crumbled |
| 2 | tablespoons | Port |
| 1 | cup | Grated Swiss cheese |
| ¼ | cup | Grated Parmesan |
Directions
Preheat broiler. Broil bread until golden, about 1 minute per side.
Melt butter in heavy large saucepan over low heat. Add onions and cook 30 minutes, stirring occasionally. Add broth and next 4 ingredients. Increase heat and bring to boil. Reduce heat. Add Port.
Cover and simmer 5 minutes. (Can be prepared 1 day ahead. Cover soup and refrigerate. Bring to simmer before continuing.) Preheat broiler. Place bread in 4 ovenproof bowls; place bowls in baking dish. Ladle soup into bowls. Sprinkle with Swiss cheese. Top with Parmesan. Broil until cheese melts and turns golden, about 1 minute. Serve hot.
Bon Appetit/August/89 Scanned & fixed by Di and Gary