Servings
6 s
Ingredients
- 6 large Onions
- 6 tablespoons Olive oil
- 6 cups Water or stock of choice
- 4 Bouillon cubes (if soup stock is not used)
- 6 slice Bread, toasted
- Salt and pepper to taste
- Grated Gruyere cheese
Directions
- Cut the onion into thin slices.
- Pour the oil into t he soup pot and cook the onions slowly until they turn brown.
- Stir continually.
- Add the water and bouillon cubes.
- Bring the water to a boil and boil for 5 minutes, and simmer for 10 more.
- Add the salt and pepper.
- Stir well.
- Pour the soup into oven-proof soup bowls.
- Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350) for 5 to 10 minutes.
- Serve the soup with the cheese begins to bubble.
- Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
- netcom.com> on Jul 18, 1997