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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
3 can(s) 10.5 oz beef consomme |
1 can(s) 14.75 oz vegetable broth |
3 bay leaves, opt. |
1/2 cup(s) canola or peanut oil |
1 teaspoon(s) dried thyme |
1 bottle(s) dry red wine |
8 slice(s) stale french bread |
1 pound(s) swiss cheese grated |
3 can(s) water |
6 whole(s) yellow onions, coarsely chopped |
Directions:
1. Heat oil in stockpot on medium high heat. Add onions and saute, stirring frequently, until cooked but not brown. Add thyme and bay leaves. Stir in 1/2 bottle wine and can of vegetable broth (undiluted). Bring to boil and let soup reduce for a few minutes. Reduce heat to medium and add consomme and 3 soup cans of water. Cook for 15 minutes. Taste, and add more red wine to taste. Simmer another 10 to 15 minutes if you added more wine, or 5 minutes if you did not.
2. Place a slice of french bread in each of 8 large ovenproof soup bowls. Pour soup over. Sprinkle each bowl with grated Swiss, Emmenthaler, Gruyere or similar cheese. Broil quickly until bubbling ant golden. Serve at once.
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