- 2 – 3 large Onions
- 1 Litre (4 cups) Beef Broth
- Olive Oil
- Bay Leaves
- 1/3 cup Port or Red Wine
- Salt & Pepper
- Swiss Cheese (Gruyère preferably)
- Slice onions to 1/8″ to 1/4″ thick.
- Bring a pot to medium high heat and add a knob of butter and a few tablespoons of olive oil.
- Add onions, cover for 2 minutes.
- Remove lid, stir, reduce heat to medium and cook for 20 – 30 minutes, stirring regularly. You’re going for a golden brown color here – avoid burning them at all costs.
- Add the port to deglaze the pot by scraping all the brown bits off the bottom.
- Add freshly cracked black pepper.
- Add stock, 2 bay leaves, and bring to a boil.
- Reduce heat to low and simmer for at least 30 minutes.
- Grate cheese, and slice two pieces of baguette for each bowl (a stale baguette, or slightly toasted is best, but a regular ‘ol fresh baguette works too).
- Taste broth and add salt if required (usually the broth is salty enough).
- Add soup to bowl, followed by baguette, and cover with cheese.
- Place under broiler for 2 – 3 minutes until cheese starts to turn golden brown.