Ingredients
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80 g (3oz) Olive Oil
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1.5 kgs (3.3 lbs) Onions
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3 (crushed) Garlic Cloves
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1.5 litres (3 pint) Beef stock
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Lots of these Salt and Pepper
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6 thick slices (toasted) French bread
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150 g (5 oz) (shredded) Gruyere cheese
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2 Bay Leaf
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2 Tbsp Dried sage
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2 tsp Dried thyme
Directions
Steps
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1
Done
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In a large pan, add in the olive oil, the chopped onions and the garlic. Frying them all together until they are brown in colour. |
|
2
Done
|
To this add the broth in, but do it gradually little by little (since you don't the broth to not have any taste in it). Later add the salt and pepper to the broth to give it some taste. |
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3
Done
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After adding the seasoning bring the broth to a boil, then turn the flame down to low and let the broth simmer for at least 1-1.5 hour. After this for a more smooth texture blend this in a blender (just a few whizzes). |
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4
Done
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On the slice of french bread, sprinkle the grated cheese and place it on the grill; in order for the cheese to melt and the toast to become crisp. |
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5
Done
|
Pour the soup into 5 bowls. Put the cheesy french bread slices in each bowl before you serve them. Garnish it with some green onions and chives. |
