I used to try to make this soup with shredded cheese and the cheese always ended up at the bottom of the bowl. By hanging the edges of a slice of cheese over the rim of the bowl, the cheese stays afloat. Make the onion soup ahead of time, then reheat, but don't add the bread and cheese until just before serving.
4 cups sliced mild onions
6 cups vegetable broth
1/4 cup dry red wine
3 tablespoons dry sherry
1/2 teaspoon dried thyme
1/4 teaspoon dried savory
1/8 teaspoon salt or to taste
1/8 teaspoon ground black pepper
1 bay leaf
6 slices day-old French bread
6 tablespoons grated Parmesan cheese, divided
8 (1 ounces ) slices Swiss cheese
Stir in broth, wine, sherry, thyme, savory, salt, pepper, and bay leaf; bring to a boil. Reduce heat and simmer, uncovered, 50 minutes. Discard the bay leaf.
Spoon 1 cup of soup into each of 4 oven-proof soup crocks. Float 1 slice of bread over the soup in each crock. Sprinkle 1 tablespoon of the Parmesan cheese over the bread and soup in each crock. Arrange the slices of Swiss cheese over the soup, so that the cheese hangs slightly over the edge of the crock.
Broil, 4 inches from the heat source, 4 to 5 minutes, or until the cheese is melted and bubbly.
Ease of Preparation: Moderate
Preparation Time: 10 min
Cook Time: 59-60 min
Recipe By: Carol Gelles
From: 100 Best Vegetarian Recipes
Used with permission of Wiley & Co Books
VEGAN VARIATION: Serve the soup after step 2.