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1
Thinly slice the onion lengthwise.
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2
Melt the butter in a deep pan and lightly saute the onion.
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3
Cover and simmer over medium to high heat for about 10 minutes.
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4
Uncover and saute for 5 minutes.
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5
*Scrape the brown bits stuck to the bottom of the pan.
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6
Cook for another 5 minutes.
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7
Add the water, sake, and chicken consomme cubes (break up the cubes before adding), and cook over medium heat for 5 minutes.
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8
Season with salt and pepper and adjust the saltiness.
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9
The soup base is done.
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10
While the soup is still hot, transfer to heat-resistant bowls and top with the garlic bread ( see Step 7) and cheese.
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11
You can also use a lightly toasted baguette instead of garlic bread.
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12
Preheat the oven and bake at 180C for about 15 minutes or bake in the toaster oven for about 7 minutes.
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13
It's ready when the tops are browned.
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14
It's easier to bake in the toaster oven if you're just preparing 1 or 2 serving(s).
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15
Cut the garlic clove in half.
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16
Rub a 1 cm thick slice of baguette with the cut side of the garlic.
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17
Thinly spread butter and toast in a toaster oven.
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18
Make a large batch, and store the caramelized onions and garlic bread in the freezer for later use.
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19
(To defrost the toast, put it in the refrigerator overnight.)
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20
The reason for baking is to melt the cheese and brown the top; this could be done with either an oven or a toaster oven.
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21
The baguettes that have absorbed the soup and the melted cheese on top taste amazing!
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22
I used small slices of baguettes and put 2 in each bowl.
