French Onion Soup Au Gratin
|Onions||3 Large, sliced|
|Butter/Vegetable oil||3 Tablespoon|
|Water||5 Cup (80 tbs)|
|Vegetable bouillon cubes||5|
|Tamari sauce/Soy sauce||1 Tablespoon|
|French bread slice||6 , toasted|
|Swiss cheese||6 Ounce, sliced, shredded|
|Grated parmesan cheese||1 Tablespoon|
Using a 3- or 4-quart heavy saucepan, saute onions in butter or vegetable oil over medium-low heat for about 35 minutes until onions are golden but not browned. Stir frequently.
Add water, bouillon cubes and bay leaf, and bring to a boil. Reduce heat and simmer covered for 30 minutes. Remove bay leaf. Add tamari or soy sauce and mix well. Adjust seasoning with salt and pepper.
Ladle into six individual oven-proof serving bowls. Float a slice of toasted French bread in each bowl. Top with Swiss cheese. Sprinkle with Parmesan cheese. Place in a 400° F. oven for about 5 minutes or until cheese is melted and golden.