French Onion Soup

French Onion Soup
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Olivia Baker & Faith Ahearn, 8th Graders at Barre Town School, Barre, Vermont

4 medium onions, sliced
2 tablespoons margarine or butter
2 10-1/2 oz. cans condensed beef broth
1 1/2 cups water
1 bay leaf
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
4 slices French bread, 3/4-to-1 inch thick
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese.

Cover and cook onion in margarine in a 3-quart saucepan over low heat, stirring occasionally, until tender, 20 to 30 minutes.

Add beef broth, water, bay leaf, pepper, and thyme.  Heat to boiling; reduce heat.  Cover and simmer 15 minutes.

Set oven control to broil and/or 550 degrees F.

Place bread slices on cookie sheet.  Broil with tops about 5 inches from heat until golden brown, about 1 minute.  Turn; broil until golden brown.

Place bread in 4 ovenproof bowls or individual casseroles.  Add broth; top with Swiss cheese.  Sprinkle with Parmesan cheese.

Place bowls on cookie sheet.  Broil with cheese about 5 inches from heat just until cheese is melted and golden brown, 1 to 2 minutes.

Serve with additional French bread or rolls, if desired.