|
4
3 tablespoons
1 teaspoon
2
1 cup
4
4 slices |
medium onions
olive oil
dried thyme (whole, not ground)
16-ounce cans beef stock
dry red wine
thick slices Swiss cheese
white bread (preferably from a baguette or
sour-dough loaf) |
Method :
-
Peel the onions and slice them thinly
(or chop them finely) in the food processor.
-
In a large saucepan, heat the olive
oil over medium heat and add all the chopped onions.
-
Cook, stirring occasionally, until the
onions are softened and richly browned, about 15 minutes.
-
Lower the heat if necessary so they
don't burn.
-
When the onions are a soft,
caramelized mass, add the thyme, then stir in the beef stock and
wine.
-
Stir well, and leave to simmer for
about 5 minutes.
-
Meanwhile, place the cheese slices on
the bread and toast in the toaster oven or under the broiler, until
cheese is melted.
-
Lay each slice in the bottom of a
serving bowl, pushing it down to fit if necessary, and ladle the hot
soup over the cheesy bread, making sure to get a portion of onions
in each bowl.
-
Serve immediately.
Makes 6-7 cups of soup, serves 3-4
This classic soup topped with bread and
cheese might seem complicated, but by taking a few shortcuts, you can
get a very tasty version on the supper table in half an hour.
Canned beef stock isn't ideal by itself,
but enriched with red wine and a hint of thyme, as well as onions, it's
very good. It's usually quite salty, so you shouldn't need to add extra
salt to the dish. For a warm and cozy supper, serve with a green salad
and additional bread and cheese.
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