Ingredients

The following ingredients have 2 Servings
  • 10 to 12 slices baguette
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion
  • chopped (about 6 ounces or 1½ cups)
  • 3 cups chicken stock
  • Salt and pepper
  • to taste
  • 4 ounces cheese
  • such as Swiss or Gruyère
  • grated (about 1½ cups)

Instruction

  • Preheat the oven to 400°F
  • Toast baguette slices for about 7 to 10 minutes until browned
  • Add butter and oil to a medium saucepan over medium to low heat
  • When melted, add the onions and cook 12 to 15 minutes on medium to low heat
  • The onions should be nicely browned
  • Add the chicken stock and boil for 5 minutes
  • Season with salt and pepper as needed
  • Divide the bread slices between the two bowls and top with about 2 tablespoons of the grated cheese
  • Ladle all of the soup into the two bowls over the bread and cheese; they should be very full
  • Sprinkle the rest of the cheese on top, making sure that it sticks to the edge or lip of the bowls
  • Put the bowls on a foil-lined baking sheet and place in the preheated oven for 25 to 30 minutes, until brown and puffy
  • Serve immediately