It is from Twelve Months of Monastery Soups, by Brother Victor-Antoine d’Avila-Latourrette.
- 6 large onions
- 6 tablespoons olive oil
- 6 cups water or stock of choice
- 4 bouillon cubes (if soup stock is not used)
- 6 slices bread, toasted
- Salt & pepper to taste
- Grated Gruyere cheese (I use Mozzarella)
- Cut the onions into thin slices. Pour the oil into the soup pot and cook the onions slowly until they turn brown. Stir continually.
- Add the water and bouillon cubes (or soup stock). Bring the water/stock to a boil, boil for 5 minutes, and simmer for 10 more. Add the salt and pepper. Stir well.
- Pour the soup into oven-proof soup bowls. Add a slice of toasted bread on top, cover the entire top of the bowls with grated (or sliced mozzarella) cheese, and carefully place the bowls into a pre-heated oven (350 degrees) for 5 to 10 minutes (or the microwave for 15 – 20 seconds, one bowl). Serve the soup when the cheese begins to bubble.
Image courtesy of ilmungo on Flickr.com.