Ingredients
1
quart bouillon, made with 5 bouillon cubes
1
quart consommé or stock
½ cup champagne or dry white wine (optional)
12
slices toasted baguette slices
1
cup grated gruyere cheese
½ cup grated parmesan cheese
Directions
1.
Heat the butter in a heavy bottomed pan until it melts, and then add the onions.
2.
Pour the stock or consommé over the top, add the bouillon and season with a pinch of salt and a dash of black pepper.
3.
Add some champagne or dry white wine if you want to.
4.
Let the mixture simmer for 15 minutes over a medium low heat, then adjust the seasoning if necessary.
5.
Transfer the soup to French onion soup crocks.
6.
Top each one with a couple of baguette slices and sprinkle all the gruyere over the top.
7.
Sprinkle half the parmesan over the top.
8.
Place the soup bowls on a baking sheet and broil until the cheese is melted and bubbly.
9.
Serve the rest of the parmesan cheese on the side, so people can take more if they like.
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