1. Onion soup is topped with toasted bread and garnished with Parmesan cheese
and Gruyere cheese in this simple yet delectable gourmet cooking recipe that makes a
memorable appetizer to a lovely dinner. Thin slices of onions are sautéed in butter and
cooked in sherry, vegetable or beef stock and seasoned with garlic and pepper.
Use thick slices of French bread for a nice texture and flavor. You can use
Gruyere cheese of Swiss cheese or other kinds of cheese that is soft and melts easily in
the broiler. You can also use cheddar cheese to garnish the dish. After the onion soup
is topped with the toast and cheese slices, it is heated in the broiler or oven on high
heat until the cheese melts and turns a nice brown.
For a healthier soup, use vegetable stock instead of beef stock, but traditional
French onion soup, also known as soupe à l'oignon, is made with beef stock or beef
broth. The onions need to be caramelized to bring out their natural sweet flavor. Onion
soup is a popular soup enjoyed across the world and is a staple in French restaurants.
In the old days, during the roman times, onion soup was associated with peasant food

2. since onions were quite abundant during those times and were inexpensive. Because it
is easy to prepare and quick to make, onion soup can be prepared at home any time of
the week and can be made a regular part of a healthy diet.
Most of the flavor of the soup will come from the caramelized onions so it should
be sweated in the hot pan and nicely browned to concentrate its flavors. Cook the
onions in a thick heavy-bottomed pot to prevent it from burning and becoming bitter.
Place the onion soup in heatproof bowls or ramekins so that they can be safely placed
in the broiler to melt the cheese.
Ingredients
 3 large onions, sliced thin
 2 oz. sherry
 1 garlic clove, minced
 ¼ cup vegetable or beef stock
 4 thick slices French bread
 4 oz. Swiss or Gruyere cheese, sliced
 Freshly grated Parmesan cheese
 Freshly ground pepper

3. Preparation Instructions
1. Preheat the broiler.
2. Place the butter in a saucepan over low heat. Once the butter melts, add the onion
and cook, covered, until the onions are tender, about 20 minutes. Stir once in a while.
3. Add the garlic, stock, a little pepper, and the sherry. Bring to a boil. Cover and
simmer for 15 minutes.
4. In the meantime, toast the bread.
5. Spoon the soup into individual bowls and top each one with a piece of toasted bread.
Top this with the Swiss or Gruyere cheese. Place under a preheated broiler until the
cheese melts. Sprinkle with Parmesan.