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1
Peel and slice thin: 1 1/2 pounds onions (about 4 cups, sliced).
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2
Heat in a heavy-bottomed pan: 1/4 cup butter or olive oil.
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3
Add the onions with: 2 or 3 thyme sprigs.
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4
Cook over medium-low heat until quite soft, about 30 minutes.
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5
Turn the heat up slightly and cook the onions, stirring occasionally, until a medium golden brown, about 15 minutes.
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6
Add to taste: Salt.
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7
While the onions are cooking, cut into thin slices: 1/3 loaf day-old country-style bread.
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8
Place the slices on a baking sheet in a 350F oven until dry but not brown, about 5 minutes.
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9
Grate and mix together: 1/3 cup Parmesan cheese, 1/4 cup Gruyere cheese.
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10
Assemble the soup: Make a layer of bread slices in the bottom of a 1 1/2-quart baking dish.
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11
Spread half the onions onto the bread slices and sprinkle with about one third of the cheese.
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12
Make another layer of bread slices and cover with the rest of the onions and another third of the cheese.
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13
Make a final layer of bread slices and sprinkle with the remaining cheese.
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14
Heat: 3 to 4 cups beef broth or chicken broth.
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15
Pour the broth into the dish, pouring carefully down the side of the dish so as not to disturb the layers, until the top layer of bread starts to float.
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16
Dot the top with: 2 tablespoons butter.
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17
Cover and bake in a 350F oven for 45 minutes, then uncover the dish and bake for another 20 to 30 minutes, or until the top is golden brown and crisp.
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18
Peel and seed 1 small butternut or 2 Delicata squash and slice thin.
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19
Layer the slices between the bread.
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20
Add a few chopped dried mushrooms to the hot broth.
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21
For a simple onion soup, add the broth to the browned onions and simmer for 15 minutes.
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22
Taste and adjust the seasoning.
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23
If you like, garnish with buttery croutons and grated Gruyere cheese.
