This makes about 8 cups:
- 3 tablespoons butter
- 2 cloves garlic, minced
- 4 cups peeled and chopped onions
- 5 cups of canned beef broth (if condensed, thin)
- 1/4 dried thyme
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- thickly sliced French bread, toasted
- 2 ounces Gruyere, shredded, per serving
- Salt, pepper, and Parmesan cheese to taste
Melt butter in a large heavy pot. Add garlic, onions, and sugar. Saute over medium heat for 45 minutes, stirring frequently. Onions will caramalize to a deep brown.
Add the beef broth, thyme, mustard and simmer for 1/2 hour. Taste for seasonings. You may want to add pepper and a little more sugar.
Sprinkle the bread with half the gruyere and melt cheese in a toaster oven or broiler. Sprinkle the hot soup with the other half of the gruyere and serve topped with the cheese toast.
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