French Onion Soup


4 onions, thinly sliced
2 thyme sprigs
3 tbsp butter, plus extra for the bread
6 cups beef broth
Cognac (to taste)
Salt and pepper
1/4-1/3 cup gruyere, grated


Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Sprinkle with cheese and top with gruyere toasts.

Gruyere Toasts


1/2 cup gruyere, grated
French baguette, 8 slices

Heat oven to 350 degrees. Slice 8-1/2" pieces from a baguette. Sprinkle with gruyere and place on a baking sheet.  Bake until the cheese melts and turns golden brown. Place on top of soup and serve.

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