This is my version of the french classic.
1 each: onion, leek, shallot, chopped
1/8 - 1/4 tsp each: salt, pepper
6 c low sodium beef broth
7 T olive oil
2 - 2 1/2 T butter
6 slices lean Swiss cheese
non stick cooking spray
1/8 tsp lemon juice
2 cloves garlic, crushed chopped
1 loaf french bread
To prepare Crustini
Preheat oven to 350.
Spray cooking sheet with non stick cooking spray.
In a small bowl combine 1 clove of the garlic, 1/2 of the olive oil, salt, pepper and all of the lemon juice.
Cut 6 slices from a loaf of french bread. Brush oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. Place baking sheet in oven and bake for 10 min or until done. Remove from oven and set aside to let cool.
To prepare soup
Heat a large pot to medium high heat, lower heat to medium, add remaining oil, butter, onions, shallots, leek, salt, pepper and garlic. Saute for 10 - 20 min.
Add broth, reduce heat to medium low and cook for 30 min - 1 hr., stirring occasionally.
Place some bowls onto a rectangular cake pan. Ladle soup into bowls, top with crustini and cheese. Place cake pan under broiler for 5 - 7 min or until cheese melts. Remove pan from broiler carefully with oven mitts. Let cool slightly before serving.