2 tablespoons olive oil
3 large onions, sliced
1 clove garlic, peeled and minced
4 8-ounce cans beef broth
1 8-ounce can consommé
2 bay leaves
1 cup water
Salt and pepper, to taste
1 teaspoon thyme
Sourdough Bread, sliced thick
Gruyere cheese
In a large saucepan, sauté onions and garlic on medium-low heat with 2 tablespoons olive oil for 20 minutes until onions are soft and caramelized. Add beef broth, consommé and bay leaves. Bring to boil. Taste. Add thyme. Season with salt and pepper, if needed. Add water. Once soup is at a boil, turn off heat. Cover and let sit for 30 minutes. Remove bay leaves. In individual bowls, ladle the soup. Top soup with a sourdough bread slice. Sprinkle with cheese. Under the oven broiler, broil soup for 5 minutes or until cheese is melted and top is golden brown. Serve.
