French Onion Soup
Is there anything more wonderful on a cold day than French onion soup, with its cap of melted cheese? This delicious soup is easy to make, delicately scented with herbs. Brown the onions well, as the glaze which develops on the bottom of the pan provides the color for the soup.
- Oil - 2 tablespoons
- Onions - 2 large
- Thyme - 1/2 teaspoon, chopped
- Bay Leaves - 2
- Salt and freshly ground white pepper
- Chicken Stock - 1 quart
- French Bread - 6 slices, toasted
- Freshly Grated Gruyere Cheese - 3 cups
Heat the oil in a skillet and add the onions. Cook, stirring occasionally, until transparent. Add the thyme and bay leaves. Continue cooking until the onions are browned. Add the stock, stirring up the brown glaze from the bottom of the pan, and simmer 20 minutes. Season to taste with salt and pepper.
To serve: Preheat the broiler to high. Ladle into four warmed serving bowls or crocks. Put a crouton on top of each and top with cheese. Run under the broiler until the cheese melts and browns. Serve immediately.