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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead)
1 Tbsp olive oil or salad oil 4 Tbsp butter or oleo 6 lrg onions, thinly sliced 6 cups beef broth, regular strength salt and pepper 1/3 cup port wine (optional) 1/2 cups diced Gruyere or Swiss Cheese 1/2 cup shredded Parmesan Cheese (or Gruyere) dry-toasted French bread (see below)
Directions
Dry-toasted French Bread: Cut six slices French bread, each 1/2-inch thick, to fit inside soup bowls. Place bread on a baking sheet. Bake in a 325 F oven for 20 to 25 minutes until lightly toasted.
Heat oil and 2 tablespoons of the butter in a 3-quart pan over medium-low heat. Add onions and cook, stirring occasionally, until soft and caramel colored but not browned (about 40 minutes). Add broth and bring to a boil; cover, reduce heat, and simmer for 30 minutes. Season to taste with salt and pepper. Stir in the port.
Pour into six 1-1/2 to 2 cup ovenproof soup bowls. Evenly add the diced Gruyere and top with a piece of toast. Sprinkle equally with the shredded Parmesan (or Gruyere). Melt remaining 2 tablespoons butter and drizzle over cheese.
Bake in a 425 degree oven for ten minutes, then broil about 4 inches from the heat until cheese is lightly browned.
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