Makes 6 servings.
- 4 quarts water
- 4 low-salt bouillon cubes
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 Tbsp. dried onion flakes
- 1 bay leaf
- 2 Tbsp. butter
- 5 medium onions, thinly sliced
- 6 slices French bread
- 6 oz. Swiss cheese, sliced
- 6 oz. Gruyère cheese, sliced
In a stockpot, add the water, bouillon cubes, carrot, celery, onion flakes and bay leaf. Bring the stock to a boil then lower to a simmer for 30 minutes.
Meanwhile, in a large skillet, melt the butter over medium heat and add the onions. Sautè 10 to 15 minutes or until golden brown.
Heat broiler on high. Strain stock and place it back into the pot with the sautèed onions. Simmer soup until it reduces to 1-1/2 quarts, about 30 minutes. When soup is ready, ladle it into 6 one-cup earthenware crocks, place a piece of bread in each bowl and cover the top of the bowls with a slices of Swiss and a slice of Gruyère. Place the bowls on a jellyroll pan and broil for 2 to 3 minutes or until the cheese is melted and golden brown.