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Onion Soup

Submitted by: JustRightMenus


The original recipe is for 4 ... the recipe below is cut it in half, so it's just enough for 2, and instead of the recommended Gruyere cheese, we often use Swiss or mozzarella (the latter I always have in stock, frozen if not in the fridge).

Servings: 2

Categories: soup

From the kitchen of:

From Rachael Ray 2: 30-Minute Meals (Lake Isle Press, 2002), page 172


1 tsp olive oil

1/2 TB butter

2 onions, thinly sliced

salt and pepper, to taste

1/8 tsp ground thyme

1/2 small bay leaf

1/4 c dry sherry

1 1/2 c beef stock (I used a bit of leftover lamb stock also one time, and that was great!)

1/2 c shredded Swiss or mozzarella cheese

2 thick slices of nice bread


Heat a deep pot over medium to medium-high heat, and add the oil and butter.

Slice the onions, adding them to the pot as you go. When all are in the pot, season with salt, pepper, thyme, and the bay leaf.

Cook 15 to 18 minutes, until the onions are tender, sweet, adn caramel colored.

Add sherry to deglaze the pan.

Add the beef stock, cover the pot, and bring it up to a boil quickly.

Remove the bay leaf.

Ladle the soup into bowls, and sprinkle the cheese on top.

I prefer my bread served on the side, but it is traditionally put under the cheese.


If you have broiler-safe bowls, put them on a cookie sheet, and heat them under the broiler until the cheese melts and bubbles.