French Onion Soup From Cook's (cooks) The New Best Recipes

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 5 medium red onions (about 3 pounds, sliced thinly)
• 6 cups low sodium chicken broth
• 1 3/4 cups low sodium beef broth
• 1/4 cup dry red wine (can use in a pinch)
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• salt
• black pepper
• 1 baguette, cut on the bias into 3/4-inch thick slices, 2 slices per bowl
• sharp provolone cheese (1/16-inch thick) or emmenthaler cheese (1/16-inch thick)
• grated asiago cheese

Recipe

• 1 melt the butter in a large stockpot or dutch oven over medium-high heat. add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter.
• 2 cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. adjust heat to ensure that onions and crust is browning, not burning.
• 3 stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. simmer for 20 minutes, to blend the flavors.
• 4 remove and discard the herbs (parsley, thyme and bay leaf). stir in the balsamic vinegar and
• 5 adjust an oven rack to the upper-middle position. heat the broiler and optionally toast baguette slices. remove and set aside.
• 6 set oven-safe crocks or bowls on a baking sheet.
• 7 fill each dish with soup, about 1 1/2 cups. top each bowl with 2 baguette slices and cover with a single layer of the provolone or swiss cheese. sprinkle with about 2 tbsp of the asiago.
• 8 broil until well browned and bubbly, about 10 minutes.
• 9 cool for 5 minutes and serve.