FRENCH ONION SOUP GRATINÉE

Submitted by clubfoody

"With caramelized onions combined with cheese, herbs and wine, this soup is an elegant dish you can enjoy as an appetizer or even as a main course. VIDEO https://www.youtube.com/watch?v=l-Ebz4d_pZA"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 2

ingredients

• 4 tablespoons butter
• 1 tablespoon olive oil
• 4 cups onions, sliced (red and white)
• 1 large garlic clove, pressed
• 1⁄4 teaspoon sea salt (or to taste)
• 1⁄2 teaspoon black pepper
• 5 tablespoons marsala wine
• 4 cups low sodium beef broth
• 1 cup low sodium vegetable broth
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon garlic salt
• 1 large bay leaf
• 4 slices bread (about 1-inch thick)
• 1⁄2 cup asiago cheese, grated
• 2 slices provolone cheese (substitute gruyere or emmental cheese)

directions

1. 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.
2. 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.
3. Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
4. Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
5. Note: For a non-alcohol version, use sherry vinegar.