French-Style Swiss or Gruyere Cheese Onion Soup

French-Style Swiss or Gruyere Cheese Onion Soup

1/2 cup [115 g] butter
3 pounds [1.4 kg] onions, peeled, halved then sliced
6 [2/5-ounce / 11.5-g each] cubes beef broth concentrate
1 cup [250 mL] boiling water
8 cups [2 L] water
1 cup [250 mL] dry white wine
4 ounces [113 g] well-chilled Swiss or Gruyere Cheese
2 teaspoons [10 mL] Worcestershire sauce
2 teaspoons [10 mL] salt
Dash white pepper
1/2 loaf French bread, thinly sliced



Into a casserole, soften onion slices into melted butter stirring until lightly browned, for approximately 20 minutes.
Dissolve beef broth concentrate cubes into boiling water.
Pour, along dry white wine, over golden onion slices into casserole.
Cover; leave to simmer for 2 hours stirring occasionally, mixing in Worcestershire sauce, salt and white pepper towards the end of cooking time.
Shred chilled Swiss or Gruyere cheese onto wax paper; set aside.
To serve, preheat oven broiler.
Arrange a thin slice French bread over the bottom of individual oven-safe soup bowls.
Ladle hot soup into bowls; top with a thick layer of shredded Swiss or Gruyere cheese.
Melt the cheese under preheated oven broiler before serving.