French Onion Soup

Photo: flickr user stu_spivack

Ingredients

4 tablespoons butter

1 large onion, sliced

1/2 teaspoon dried thyme

5 cans (10.5 oz each) beef consomme

1/2 cup white wine

1 whole French baguette, cut into ½ inch slices

2 cups shredded swiss cheese

Preparation

Preheat oven to 375 degrees F (190 degrees C).

Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.

In a large pot over high heat, combine the consomme, and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.

Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way.

Top each bowl with 2 slices of baguette bread and then cover each with the cheese.

Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.