Soups

1 Tbs Extra Virgin Olive Oil

2 Tbs Butter

6 Medium Onions, thinly sliced

Salt and Fresh Ground Black Pepper

2 tsp Fresh Thyme, picked and chopped

1 Bay Leaf

6 cups Non-MSG Beef Stock or Broth

4 Thick slices Crusty Bread, toasted

2 1/2 cups Shredded Gruyere or Swiss Cheese

Heat a deep pot over medium heat. Add oil and butter to pot.

Add onions to the pot and season with salt, pepper, and thyme. Cook onions 15-18 minutes, stirring frequently, until tender, sweet, and carmel colored.

Add the bay leaf and stock to deglaze the pot. Bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle into soup bowls.

Float toasted crusty bread on soup and cover ech bowl with a mound of cheese. Sprinle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under the broiler until cheese melts and bubbles.