1. Caramelize the onions by putting the onions in the oil and margarine in a large Dutch oven or soup pot with the water and pepper. Cover with a tight lid. Let the onions soften and sweat over medium heat about 10 minutes. 2. When the water has evaporated, remove the lid, turn heat to low and slowly caramelize the onions, stirring frequently for about one hour. Onions should be brown in color when ready and reduced in quantity to almost one half. 3. At this time, add the broth and thyme. Also add a small bit of raw onion if desired for body and appearance. Boil and bit longer to soften these. 4. Season again with pepper to taste. 5. Preheat the oven broiler. Ladle the soup into oven proof soup bowls. Fit a slice of the toasted bread on top. Sprinkle with the cheese. 6. Place bowls on cookie sheet. 7. Broil till cheese melts and turns golden. 8. ---------ENJOY THIS GREAT SOUP----------------.
Nutrition
Ingredients
