Total Time
1hr 10mins
Prep 35 mins
Cook 35 mins

Good Food Magazine, February 1987

Ingredients Nutrition

Directions

  1. Heat butter and oil in Dutch oven over medium-high heat. Add onions and stir to coat. Cook, stirring occasionally, until golden, 10-15 minutes.
  2. Add garlic; cook, stirring, 1 minute. Stir in flour. Reduce heat slightly and cook, stirring, until most of liquid is absorbed, about 3 minutes.
  3. Add broth, wine, the water, salt, thyme, and nutmeg to pan. Heat to boiling; skim off fat. Reduce heat and simmer partially covered about 30 minutes. Skim again, then stir in pepper.
  4. Heat broiler.
  5. Ladle soup into ovenproof serving bowls set on baking sheet. Place 2 slices bread on each. Sprinkle with Gruyere and press cheese lightly to rims of bowls. Sprinkle with Parmesan.
  6. Broil until bubbly and golden, 3-5 minutes (do not let cheese burn).
  7. Transfer hot bowls to plates and serve at once.
Most Helpful

Yum! This was simple and so good. It was great on a cool rainy day. Great comfort food. Thanks Jackie for a nice keeper. Made for Newest Zaar Tag.

lazyme September 26, 2011