French Onion Soup
2 tablespoons butter or margarine
4 cups sliced mild onions
6 cups vegetable broth
1/4 cup dry red wine
3 tablespoons dry sherry
1/2 teaspoon dried thyme
1/4 teaspoon dried savory
1/8 teaspoon salt or to taste
1/8 teaspoon ground black pepper
1 bay leaf
6 slices day-old French bread
6 tablespoons grated Parmesan cheese, divided
8 (1 ounces ) slices Swiss cheese
In a 3-quart saucepan melt the butter or margarine over medium-high heat. Add the onions; cook, stirring, until onions are very soft but not browned, about 5 minutes.
Stir in broth, wine, sherry, thyme, savory, salt, pepper, and bay leaf; bring to a boil. Reduce heat and simmer, uncovered, 50 minutes. Discard the bay leaf.
Spoon 1 cup of soup into each of 4 oven-proof soup crocks. Float 1 slice of bread over the soup in each crock. Sprinkle 1 tablespoon of the Parmesan cheese over the bread and soup in each crock. Arrange the slices of Swiss cheese over the soup, so that the cheese hangs slightly over the edge of the crock.
Broil, 4 inches from the heat source, 4 to 5 minutes, or until the cheese is melted and bubbly.
VARIATION: Use Melba toast rounds if you don’t have French bread on hand. If the French bread is not stale, toast it until just lightly browned
VEGAN VARIATION: Serve the soup after step 2.