Carmelize
1 1/2 cups of thinly sliced onion with
3 Tbsp of butter
(Be careful not to scorch the onions.)
Add 6 cups of beef broth and
1/4 tsp of pepper.
Simmer for half an hour.
In the meantime, cut bread into small cubes, bake @ 400F until crisp.
When the soup is ready, add to oven proof bowls, add bread and cover with cheese. Bake @ 275F for 5 minutes.
I prefer to use white cheddar. The Joy of Cooking cookbook suggests using a mixture of Parmesan and Gruyere cheese. It also suggests adding a dash of cognac or sherry, I suggest not adding it.
There are several places to purchase french onion soup bowls. If you live in Newfoundland, I purchased my French Onion Soup Bowls at Riff's Department Store for next to nothing...believe it or not.
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This is a great recipe that easily transforms into a vegan version: Earth Balance replaces butter, and Daiya cheese replaces dairy, and vegan vegetable broth instead of beef broth. Of course gluten-free whole-grain bread can produce the bread cubes. I must give this one a try! Thanks for posting!
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