I find onion soup very satisfying dish during the cold weather, as I like the combination of the intense flavor of the onions and the smooth texture of the Gruyère cheese.

INGREDIENTS:

7 medium white onions, peeled and thinly sliced

6 cups of beef stock (more if needed)

Sliced bread preferably baguette

1 cup of shredded Gruyère cheese

2 sprigs of thyme

Chopped parsley for garnish 

Kosher salt and freshly ground pepper to taste

STEPS:

In large pot over medium high heat, add the olive oil, the onions and cook for about 10 minutes or until brown making sure to stir frequently. I usually season the onion with salt and pepper during this early step in order to release its water. 

Cover with beef stock, add the sprigs of thyme, cover and cook for about 20 minutes.

Meanwhile, toast the sliced bread until golden brown.

To serve the soup, pour into oven-safe bowls, top with the toasted bread and then sprinkle on the Gruyère cheese.

Bake the soup for about 20 minutes or until the cheese is melted and becomes crusty.

Garnish with chopped parsley.

Serve immediately.