This recipe has been tested, fixed, tried and perfected. I always get extreme compliments when I create this soup from scratch. It is perfect as an Appetizer when having a dinner party, or matched with a gorgeous sandwich to complete a meal.
What you will need, for 2 2-cup portions:
Oven safe soup bowls
1 yellow onion – medium sized
1 TBS of butter or margarine
2 bay leafs
2 TBS of oregano
1/8 tsp of sugar
1/2 tsp each of salt and pepper
1 TBS of either dry red wine, or if you do not have that, you can use a red wine vinegar instead
1/8 tsp of cinnamon
4 cups of beef broth
4-6 Croutons or dried bread pieces (I will go into this part later)
300g of Swiss cheese. If you want and have kids in the group, mix it up and go half swiss, half mozza.
Alright, slice your onions into thick slices. Put them in a pan on low-med heat. Add the sugar, oregano, salt and pepper and margarine. Carmelize the onions until they have a nice brown tinge on their sides. The sugar will help absorb some of the spices and flavor. That will probably take about 15 minutes.
Then add them into a pot. Deglaze the pan whilst its still hot by adding the red wine and scrape the sides down to take out all the spices and put that into the pot as well. Add the cinnamon and beef broth. The cinnamon will add a secret hint of sweetness so your soup isn’t so bold. Your guests will love it and never be able to figure it out. Simmer this on low for about 30-45 minutes.
Now, for your bread crumbs, if you want to use a french loaf and make soup and sandwiches, what I usually do is cut the ends off the loaf. cut the bread in 1/2″ cubes. Whilst the soup is simmering, you will need to make your oven hot anyways, so turn your oven on to 375 F. Place all the bread crumbs on a pan and sprinkle them with a bit of olive oil and salt and pepper. This will help toast and brown them, and add a nice subtle flavor. Put them in the oven for about 10 minutes or so until they have a nice crispness to them. Let them cool down.
Once your soup has finished simmering, make sure your oven is on to 375 F. With your oven safe bowls, put some cheese on the bottom. Another great hint that will shock your guests. Put your soup in it, top with your bread or croutons and add more cheese on top. Put your soup bowls on a pan then in the oven, cause as the cheese melts, it may get all over your oven and you don’t want it to start smoking in front of your guests. Wait until the cheese turns a nice brown color in some spots and is completely melted. May take about 20 minutes, but keep an eye depending on your oven. Pull them out and get ready to serve.