French Onion Soup - more filling than you'd think!

We've made french onion soup twice lately, and I have to share the recipe because it's easy and delicious. Also, it's more filling than you'd think! The first time I told Dennis we were having soup for dinner with nothing else, he was a little skeptical. But this soup is a real meal. Trust me.

By the way - this is yet another standby recipe I got from my "Bride & Groom First and Forever Cookbook" by Mary Corpening Barber and Sara Corpening Whiteford. You need this book. Everything in it is a perfect 10.

12 french baguette slices cut on the diagonal (each 1 inch thick)
2 tablespoons unsalted butter
3 cups sliced yellow onion (about 1 large)
1/8 teaspoon salt
freshly ground pepper
3/4 cup cream sherry, such as Harvey's Bristol Cream
3 cans (10.5 oz. each) prepared french onion soup
2 cups water
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
2 cups (4 oz.) grated gruyere or other swiss cheese

Preheat oven to 350.

Place the baguette slices on a baking sheet and bake, turning once, until lightly toasted on both sides, 10-12 minutes. Set aside. Turn the oven to broil.

Melt the butter in a medium saucepan over medium heat. Add the onion and salt and season with pepper to taste. Cook, stirring occasionally, until the onion is very soft and translucent, about 10 minutes. Add the sherry and continue to cook until most of the liquid has evaporated, 3-5 minutes. Add the canned french onion soup, water, and thyme and bring to a boil. Simmer for 15 minutes.

Ladle 1 1/2 cups of soup into each of four 2-cup ovenproof bowls. Top each with 3 pieces of toasted bread (or less, depending on the size of the baguette) and 1/2 cup of the cheese. Broil until the cheese is melted and bubbling, 3-4 minutes.

I love this recipe.