French Onion Soup from Cook's (Cooks) the New Best Recipes

READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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