- 2 onions
- 1 clove garlic
- 1 tbsp (15 mL) butter
- 1/2 tsp (2 mL) dried marjoram
- 1/2 tsp (2 mL) pepper
- Pinch salt
- 4 cups (1 L) beef/vegetable stock
- 1 tbsp (15 mL) balsamic or red wine vinegar
- 4 slices bread
- 3/4 cup (175 mL) shredded Swiss cheese
On cutting board and using small knife, cut onions in half from stem to root end. Cut thin slice off stem end. Place cut side down; cut each half crosswise into thin slices. Peel off outer skin from garlic; chop finely.
In large heavy saucepan, melt butter over medium heat until starting to bubble. Add onions, garlic, marjoram, pepper and salt. Stir with wooden spoon until onions are coated with butter. Cover pan with lid; reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until onions are limp.
Pour in beef stock and balsamic vinegar; increase heat to high, and bring to boil. Reduce heat to medium and simmer for 10 minutes.
Meanwhile, place oven rack on second rung from top. Preheat broiler for 5 minutes. Toast bread in toaster or under broiler until golden brown; set aside. Place 4 ovenproof soup bowls on baking sheet or pan. Ladle soup into bowls. Top with toast slices. Sprinkle cheese evenly over top.
Wearing oven mitts, place tray of bowls under broiler; broil for about 3 minutes or until cheese is bubbly and golden.