Bubbling hot onion soup with Gruyere cheese melted golden brown on the top, is more than just comfort food on a cold winter night. It is also protective against viruses, bacteria, cancer, and cardiovascular disease. The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis.

Here is an onion soup recipe that is very authentic to the classic French recipe, from the resourceful book Homemade (Reader’s Digest, 2007).

3 tablespoons butter
5 medium yellow onions, thinly sliced
2 tablespoons sugar
3 1/2 cups broth (of choice)
5 cups water
1/4 cup brandy (optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 slices (1/2-inch thick) French bread, toasted
4 tablespoons shredded Gruyere cheese

1. Preheat the oven to 400F. In a large saucepan or 5-quart Dutch oven over moderately high heat, melt the butter. Add the onions and sugar, increase the heat to high, and saute until the onions are lightly golden, about 10 minutes. Reduce the heat to moderately low and saute 10 minutes longer, stirring occasionally.

2. Add the stock and water, increase the heat to high, and bring to a boil; reduce the heat to moderately low and simmer, uncovered, 20 minutes. Add the brandy, if desired, and he salt and pepper, and increase the heat to high; return the soup to a boil.

3. Place four 8-ounce ovenproof ramekins or soup bowls on a heavy-duty baking sheet or ovenproof metal tray. Ladle the soup into the bowls, dividing it equally. Place 1 slice French bread and 1 tablespoon of the cheese on top of each portion of soup.

4. Bake, uncovered, until the cheese is melted, about 5 minutes.

Makes 4 servings