If you prefer a thicker soup, add 1 tbsp of flour to the onion and garlic mixture before adding the stock.

6 servings I Preparation time: 1 hour I Difficulty: Average

  • 60 ml (1/4 cup) olive oil
  • 8 medium onions, sliced in fine rounds
  • 3 or 4 garlic cloves, finely chopped
  • 1.5 litres (6 cups) beef stock
  • Salt and freshly ground black pepper
  • 2 tbsp dried parsley
  • 2 tsp dried marjoram
  • 6 sliced whole wheat bread
  • 200 g (1-1/3 cups) Gruyere cheese or cheddar, grated
  1. Preheat the oven broiler.
  2. Saute the onions in the olive oil, stirring constantly until lightly golden.
  3. Add the garlic and cook for 1 minute. Pour in the stock. Season with salt and pepper to taste, and add the parsley and marjoram. Bring to a boil and let simmer for 20 minutes uncovered.
  4. Meanwhile toast the bread in the oven or toaster. Remove the crusts and cut the bread slices to fit oven-proof soup bowls
  5. Pour the soup into the bowls, cover with a slice of bread, and top with the grated cheese.
  6. Grill under the top broiler of the oven until the cheese bubbles and turns a golden colour.

– from the book, “Cooking with Foods that Fight Cancer”, by Richard Beliveau, Ph.D., and Denis Gingras. Ph.D

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