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This soup is simple to make after work or school. My friend thinks it is as good if not better than any we've had in a restaurant.
- 4 (14 1/2 ounce) cans vegetable broth
- 4 lbs onions, sliced 1/4-inch thick (sweeter the better)
- 3 tablespoons butter
- 4 minced garlic cloves
- 4 dashes Worcestershire sauce
- 3 cups shredded swiss cheese or 3 cups shredded gruyere cheese
- 1 loaf French bread (cut into 16-1in slices) or 1 loaf baguette (cut into 16-1in slices)
- 1 cup extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- Place onions and butter in saucepan.
- Saute on medium heat until onions are tender and starting to caramelize.
- Preheat oven to 500°F.
- Add garlic and saute 1-2 minutes (don't let garlic burn).
- Add vegetable broth and Worcestershire sauce.
- While that is coming to a boil, take your baguette/French bread slices and put them on a cookie sheet.
- Evenly distribute the olive oil on all the pieces of bread.
- Then mix the garlic powder, onion powder, and oregano in a small bowl.
- Liberally sprinkle the seasoning onto the bread pieces.
- Bake for 3-5 minutes (WATCH CAREFULLY!).
- Set aside.
- Bring soup to a boil for 1 minute.
- Take ovenproof bowls or large coffee mugs (I use a large oven-proof casserole dish) and place 1/8 cup of cheese in bottom of each bowl/cup.
- Fill bowl with soup leaving room at the top.
- Place 1 toasted French bread on top.
- Top with 1/4 cup Swiss cheese.
- Place under broiler until cheese is bubbly.
- Serve immediately with remaining toasted baguettes.
- Caution- Bowls/dish will be hot!