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French Onion Soup II




Source of Recipe


bhg.com






List of Ingredients



• 2 T butter
  
• 2 1/2 lbs onions, thinly sliced
  
• 4 cans (14 1/2 oz) beef broth, divided
  
• 1 bay leaf
  
• 1 sprig fresh parsley
  
• 1 large sprig fresh thyme
  
• 2 T Madeira or sherry
  
• salt and freshly ground pepper
  
• 8 (3/4" thick) slices French bread
  
• 2 cups grated Gruyere cheese
  






Instructions



1. Preheat oven to 400 degrees. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 cup broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth.
   
2. Wrap bay leaf, parsley, and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste.
   
3. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 T of the cheese over each, then top with bread and 2 T more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes.
   






Final Comments


Makes 8 servings