Prep 30 mins
Cook 15 mins
This is from Rachael Ray's 365: No Repeats. I didn't used the butter and I only used one onion b/c the leeks and shallots that I had were huge. I also used dried thyme instead of the fresh and added about 1/3 cup of dry sherry when I added the broth. I used Parmesan in place of the Gouda, but use what you'd like. I served this with a green salad. I froze the leftover soup.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 softball sized yellow onions, sliced
- 2 shallots, thinly sliced
- 2 leeks, trimmed, cut into half-moons then washed and drained
- 2 tablespoons fresh thyme, chopped
- salt and pepper
- 1 cup white wine
- 6 cups beef broth (about 3 cans)
- 2 loaves crusty bread (8 inches thick pieces)
- 1 cup gruyere cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- Heat a medium soup pot over medium heat. Add the olive oil and butter. Slice and drop the onions, shallots and leeks into the pot as you work.
- Add the thyme, salt and pepper to taste. Cook for 20 minutes or until the yellow onions are soft and lightly golden all over.
- Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce heat to low.
- Meanwhile, preheat the broiler.
- Toast the bread under the broiler on each side. Mix the grated cheeses and cover the bread with the cheese.
- Return the bread to the broiler and melt the cheese. Serve shallow bowls of soup with the cheese floaters and a second piece of cheese toast alongside for the second half of the bowl.