Prep 15 mins
Cook 45 mins
This soup is simple to make after work or school. My friend thinks it is as good if not better than any we've had in a restaurant.
- 4 (14 1/2 ounce) cans vegetable broth
- 4 lbs onions, sliced 1/4-inch thick (sweeter the better)
- 3 tablespoons butter
- 4 minced garlic cloves
- 4 dashes Worcestershire sauce
- 3 cups shredded swiss cheese or 3 cups shredded gruyere cheese
- 1 loaf French bread (cut into 16-1in slices) or 1 loaf baguette (cut into 16-1in slices)
- 1 cup extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- Place onions and butter in saucepan.
- Saute on medium heat until onions are tender and starting to caramelize.
- Preheat oven to 500°F.
- Add garlic and saute 1-2 minutes (don't let garlic burn).
- Add vegetable broth and Worcestershire sauce.
- While that is coming to a boil, take your baguette/French bread slices and put them on a cookie sheet.
- Evenly distribute the olive oil on all the pieces of bread.
- Then mix the garlic powder, onion powder, and oregano in a small bowl.
- Liberally sprinkle the seasoning onto the bread pieces.
- Bake for 3-5 minutes (WATCH CAREFULLY!).
- Set aside.
- Bring soup to a boil for 1 minute.
- Take ovenproof bowls or large coffee mugs (I use a large oven-proof casserole dish) and place 1/8 cup of cheese in bottom of each bowl/cup.
- Fill bowl with soup leaving room at the top.
- Place 1 toasted French bread on top.
- Top with 1/4 cup Swiss cheese.
- Place under broiler until cheese is bubbly.
- Serve immediately with remaining toasted baguettes.
- Caution- Bowls/dish will be hot!