This hearty and fulfilling soup recipe is one of my favorite soups especially in the Fall and Winter.  It's robust, easy and economical. Here's a hint: make extra slices of the French bread so you can sop up every drop!

4 teaspoons unsalted butter

4 1/2 cups thinly sliced and diced onions

2 teaspoons all purpose flour

6 cups low sodium beef broth

1 tablespoon Kosher salt or more to taste

1/2 teaspoon fresh ground white pepper or more to taste

2 tablespoons fresh thyme, chopped

Sherry or Brandy, optional

8 ~1/2 inch thick slices crusty French bread, lightly toasted

1 cup grated good quality Swiss cheese

1 cup grated good quality parmesan cheese

Gruyere cheese, sliced in thin strips with vegetable peeler

Thyme sprigs for garnish

1. Melt butter in a large stockpot.

2. Sauté onion, stirring constantly until they turn a rich golden brown color.

3. Add flour and continue to cook. Stir in broth, salt and pepper and bring to a boil.

4. Reduce heat to low and stir in thyme. Cover and simmer 25 minutes. 

5. In a bowl, combine the grated cheeses. Preheat broiler. Place 4 oven proof bowls on a lipped baking sheet.

6. Add 1/2 tsp. sherry to each bowl. Divide soup between the bowls.

7. Top each with 2 slices bread. Sprinkle with grated cheeses and slices of Gruyere and brown under broiler until cheese has melted, browned and bubbly.

To serve: garnish each bowl with fresh thyme sprig.

Makes 4 servings.

Recipe courtesy of Dae Thompson of Marietta, Georgia.

Photo courtesy of kitchenscoop.com.

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