Ingredients
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4 teaspoons butter
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon salt
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6 cups beef broth (I use 3 cans beef boullion and 1 cup water with a boullion cube)
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1 cup grape juice
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6 slices French bread, toasted lightly (1" thick)
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1 1/2 cups grated gruyere or 1 1/2 cups swiss cheese
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3 large onions
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1/2 teaspoon ground black pepper
Instructions
- In medium saucepan, heat butter and saute the onions on low heat for 20-30 minutes until soft and golden brown, stirring often.
- Add the garlic, thyme, salt and pepper and cook another 4-5 minutes.
- Add beef broth and grape juice.
- Cover and simmer for 15 minutes.
- Taste for seasoning.
- (Can be made ahead up to this point.) Preheat oven to 400 degrees.
- Place soup in 6 ovenproof bowls.
- Top each bowl with a slice of French bread and about 1/4 cup grated cheese.
- Bake for 5 minutes until cheese has melted.
- Serve at once.
- Serves 6.