I hope you like it...
2-3 medium white onions
52 oz (2-26 oz containers) Beef Cooking stock
3 Tbsp Worcestershire sauce
1 Tbsp soy sauce
½ tsp course ground black pepper
1 to 1½ Tbsp Kosher salt, depending on taste
4 C water
1 loaf French Bread
2-3 C shredded Gruyere cheese
2-3 C shredded Swiss cheese
6-8 slices of Swiss cheese
Preheat oven to 375°F. Cut French bread loaf into 1-in slices. Toast 4-6 slices (depending on thickness of the bread) in pre-heated oven for 10-15 minutes, or until golden brown. Remove and set aside.
Chop onions into even quarter slices. Place in a medium to large sauce pan. Add stock, Worcestershire sauce, soy sauce, pepper, salt, and water. Heat on high. When liquid comes to a boil, cover. Turn heat down to medium-high and let simmer for 1-2 hours. After 1 hour, you will need to add 1-2 C more water, depending on evaporation rate. Heat soup until onions are no longer firm but are translucent and limp. Remove from heat.
Preheat oven to 425°F. In 2 large oven- and broiler-safe ceramic bowls, place 2-3 slices toasted French bread slices. Ladle soup over slices, filling about ¾ full. add 1 C shredded Swiss, then 1 C shredded Gruyere, add one more ladle of soup, then top off with 3-4 Swiss slices, ensuring top is completely covered. Place bowls on jelly roll pan or some other pan with shallow sides, then place pan in pre-heated oven. Let bake for 10 minutes, then turn broiler on low. Broil for 5 more minutes, or until cheese top is bubbly and turns a golden brown. Remove from oven; let stand 5 minutes, then serve. Be careful, as soup will be EXTREMELY hot.
*This soup can also be made in a slow cooker. Add all ingredients into pot, cover, and set temp to high. Let cook 6-8 hours. Follow the rest of the directions for placing in bowls.
Serves 3-4 people