Clubfoody's French Onion Soup Gratinee
Ready In: 45 mins
Serves: 2
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 cups onions, sliced and halved (red and white)
- 1 large garlic clove, pressed
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper, to taste
- 5 tablespoons marsala wine
- 4 cups low sodium beef broth
- 1 cup low sodium vegetable broth
- 1 sprig thyme (substitute 1/2 tsp. dried thyme)
- 1⁄4 teaspoon garlic salt
- 1 large bay leaf
- 4 slices bread, large enough to fit your bowls (about 1-inch thick)
- 1⁄2 cup asiago cheese, grated and divided (substitute Swiss, Gruyère or Emmental)
- 2 slices swiss cheese (substitute Provolone, Gruyère or Emmental cheese)
Directions
- In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
- Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
- Preheat broiler and move rack on the second row from the top. Place sliced bread on a baking sheet and toast until golden brown. Remove from the heat, flip over and return to oven. When almost done, sprinkle Asiago cheese on two slices. Return to oven and cook until the cheese is melted.
- Place each toast with cheese at the bottom of the soup bowls. Ladle beef broth mixture over and then place toasted sliced bread on top. Place two slices of Swiss cheese per bowl, sprinkle the remaining Asiago cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
- Note: For a non-alcohol version, use sherry vinegar.
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