This soup is a less complicated version of the more traditional French Onion Soup. Fewer ingredients and you don’t have to broil the soup in individual bowls. Do use broth or stock here, water will just not cut it. The longer you cook the onions, the more flavorful the soup will be. After 10 minutes or so the onions will be fine, but after 20 or even 30, they’ll taste awesome! The recipe calls for Gruyère cheese, but go with what you have–though there’s something about Gruyère and onions…
2 1/2 – 3 c day-old bread cubes (1/2″ or so)
2 T vegetable oil
3 – 4 c thinly sliced onions; or a combination of onions and leeks
5 – 6 c broth or stock
salt and pepper, to taste
1 – 1 1/2 c grated Gruyère or Emmenthal cheese
fresh chopped herb, for garnish
1. Preheat oven to 400°F. Spread bread cubes on a baking sheet and bake for 10 minutes or so, until browned and crispy. Set aside.
2. Heat oil in a soup pot or saucepan. Add onions and cook for anywhere from 10 minutes to 30 minutes. The longer you cook the more attention you will need to pay to make sure they’re not starting to burn. Either add a little more oil or turn the heat down, or both.
3. When the onions are done to your preference, add the broth, salt, and pepper. Bring to the boil.
4. Meanwhile, put the bread cubes either in a serving bowl or soup tureen and layer the cheese over, or put the bread cubes and cheese in individual soup bowls.
5. Pour the hot soup into the serving bowl or tureen and mix well. Or ladle the soup into the individual bowls. Garnish each serving with some fresh chopped herb.