How to make it

  • In large pot combine water, onions, base, thyme and bay leaves.
  • Boil until onions are transparent.
  • Strain onions from stock and reserve both.
  • In small pot melt butter then add flour stirring until smooth and cook 2 minutes.
  • Return stock to large pot and bring to boil.
  • Slowly add roux to stock stirring until soup has thickened slightly.
  • Add onions to pan along with Worcestershire sauce, parmesan cheese, salt and pepper.
  • Preheat oven to 350.
  • Pour soup into individual bowls and top with Swiss cheese and additional Parmesan.
  • Set in preheated oven and cook 5 minutes then serve immediately.

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