1/4 cup butter OR margarine
2 cups sliced onion (approximately 1 large onion)
1 teaspoon Garlic Powder
2 cans (10.5 ounces each) beef consomme
1-1/4 cups water
2 tablespoons butter OR margarine
1/4 teaspoon Sweet Leaf Basil
1/4 teaspoon Leaf Oregano
1/8 teaspoon Leaf Thyme
6 slices (1 inch thick) French baguette
6 slices (1 ounce each) Swiss cheese
Preheat oven to 400º F.
Melt 1/4 cup butter in a large saucepan or stock pot over medium high heat. Add onions and garlic powder. Sauté until onions are caramelized. Add consomme and water. Bring to a boil; reduce heat to medium low and simmer 10 minutes.
Melt 2 tablespoons butter in a small saucepan; add basil, oregano, and thyme. Brush tops of baguette slices with butter/herb mixture. Place bread buttered side up in a single layer on baking sheet. Bake for 5 to 7 minutes or until bread is crisp and lightly browned. Remove from oven.
Set oven to broil. Pour soup into individual oven-proof bowls or ramekins. Add 1 slice of bread to each bowl; top with 1 slice of cheese (trim cheese to fit bowl; if necessary). Broil about 6 inches from heat for 3 to 4 minutes, until cheese is melted and slightly browned and bubbly. Serve immediately.