Easy and cozy onion soup au gratin for two is perfect for a cold winter's night!
2 tbsps olive oil
1 lb onions, thinly sliced
1 tbsp red wine, sherry or red wine vinegar
1 quart beef broth
1 bay leaf
1/2 tsp dry basil
1/2 tsp dry oregano
1 1/4 cups shredded gruyère or gouda cheese
Salt and pepper
Rusk, toasted baguette or rusk type crackers
Heat soup pot to medium high and add oil and onions. Do not stir for 4 minutes. Then stir and cook 10-15 minutes until golden and starting to caramelize.
Add wine or vinegar to deglaze the pot, then add broth, bay leaf, basil, oregano, salt and pepper. Simmer for 30 minutes.
Turn the oven on to broil and place a rack right under the broiler.
Remove the bay leaf then ladle soup into onion soup bowls or ramekins and top with rusks. I chose these aged cheddar toasted baguette crackers for extra cheesy flavour! They're small so I added 3 or 4 to each bowl.
Pile the shredded cheese on top and pop under the broiler until melted and bubbly, about 3 minutes.
Serves 2
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