Prep 35 mins
Cook 35 mins
Good Food Magazine, February 1987
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 5 large onions, halved, sliced 1/4-inch thick (about 7 cups)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 5 cups beef broth
- 1 cup dry white wine
- 1 cup water
- 1 pinch dried thyme
- 1 pinch ground nutmeg
- 1⁄4 teaspoon fresh ground pepper
- 12 slices French bread, toasted
- 2 cups grated gruyere or 2 cups swiss cheese
- 3 tablespoons freshly grated parmesan cheese
- 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.
- Add garlic; cook, stirring, 1 minute. Stir in flour. Reduce heat slightly and cook, stirring, until most of liquid is absorbed, about 3 minutes.
- 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.
- Heat broiler.
- 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.
- Broil until bubbly and golden, 3-5 minutes (do not let cheese burn).
- Transfer hot bowls to plates and serve at once.
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.