French Onion Soup from Cook's (Cooks) the New Best Recipes
photo by Sandi From CA
- Ready In:
- 1hr 30mins
- 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 white in a pinch)
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 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
- 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.
- 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.
- 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.
- Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and
- Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside.
- Set oven-safe crocks or bowls on a baking sheet.
- 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.
- Broil until well browned and bubbly, about 10 minutes.
- Cool for 5 minutes and serve.
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