French-Style Swiss or Gruyere Cheese Onion Soup
From: Sam, Anchorage, Alaska, USA
  • 1/2 cup [115 g] butter
  • 3 pounds [1.4 kg] onions, peeled, halved then sliced
  • 6 [2/5-ounce / 11.5-g each] cubes beef broth concentrate
  • 1 cup [250 mL] boiling water
  • 8 cups [2 L] water
  • 1 cup [250 mL] dry white wine
  • 4 ounces [113 g] well-chilled Swiss or Gruyere Cheese
  • 2 teaspoons [10 mL] Worcestershire sauce
  • 2 teaspoons [10 mL] salt
  • Dash white pepper
  • 1/2 loaf French bread, thinly sliced
  • Into a casserole, soften onion slices into melted butter stirring until lightly browned, for approximately 20 minutes.
  • Dissolve beef broth concentrate cubes into boiling water.
  • Pour, along dry white wine, over golden onion slices into casserole.
  • Cover; leave to simmer for 2 hours stirring occasionally, mixing in Worcestershire sauce, salt and white pepper towards the end of cooking time.
  • Shred chilled Swiss or Gruyere cheese onto wax paper; set aside.
  • To serve, preheat oven broiler.
  • Arrange a thin slice French bread over the bottom of individual oven-safe soup bowls.
  • Ladle hot soup into bowls; top with a thick layer of shredded Swiss or Gruyere cheese.
  • Melt the cheese under preheated oven broiler before serving.