6 large onions
6 tablespoons olive oil
6 cups water or stock of choice
4 bouillon cubes (if soup stock is not used)
6 bread slices, toasted
salt and pepper to taste
grated gruyere cheese
Servings: 6
1. Cut the onion into thin slices. Pour the oil into 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.
2. 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.
6 tablespoons olive oil
6 cups water or stock of choice
4 bouillon cubes (if soup stock is not used)
6 bread slices, toasted
salt and pepper to taste
grated gruyere cheese
Servings: 6
1. Cut the onion into thin slices. Pour the oil into 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.
2. 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.