8cupsof beef brothI use diluted Better than Bouillon organic concentrate
2cupsyellow onion sliced thin
4slicestoasted baguette bread
1cupshredded gruyere or Swiss cheese
Melt butter and oil in a saucepan. Add onions, coating onions with butter mixture. Add a dash of salt and continue to cook onions over medium-low heat, stirring occasionally, for 15-20 minutes until they are golden blond. Add the garlic and cook for another 3-4 minutes. Add broth and Worchester and bring to a boil, reduce heat to simmer.
At this point you have 2 options (Either way, it’s delicious):
Option 1: Ladle the hot soup into 4 ovenproof bowls, put the bread on top and cover with the cheese. Place under broiler until cheese is melted.
Option 2: Cover the toasted bread with cheese and place in the toaster oven or regular oven at 400, until melted. Put the hot soup in soup bowls, top with the bread and serve.
*For vegetarians, you can substitute with veggie broth.
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