dried thyme (whole, not ground)
16-ounce cans beef stock
dry red wine
thick slices Swiss cheese
white bread (preferably from a baguette or
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
When the onions are a soft,
caramelized mass, add the thyme, then stir in the beef stock and
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.
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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