Makes 4 servings
Prep: 15 minutes
Cook: 60 minutes
- 55 gr or 4 tablespoons butter
- 2 gr or ⅓ teaspoon salt
- 3 large red onions, thinly sliced
- 1 large sweet onion, thinly sliced
- 1400 ml or 1 can 48 fl oz chicken broth
- 400 ml or 1 can 14 fl oz beef broth
- 120 ml or ½ cup red wine
- 15 ml or 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 15 ml or 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyere or Swiss cheese slices, room temperature [the real thing, not processed cheese squares]
- 60 gr or ½ cup shredded Asiago or mozzarella cheese, room temperature
- 4 gr or 4 pinches paprika
- Melt butter in a large pot over medium-high heat.
- Stir in salt, red onions and sweet onions.
- Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
- Bundle the parsley, thyme, and bay leaf with twine and place in pot.
- Simmer over medium heat for 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Reduce the heat to low, mix in vinegar and season with salt and pepper.
- Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler or grill.
- Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
- Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
- Fill each bowl 2/3 full with hot soup.
- Top each bowl with 1 slice toasted bread, 2 slices of Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
- Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown.
- As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
- Serve immediately!
Note: Make sure you cook the onions as suggested to almost a carmelized soft, syrupy, consistency. You may not need to adjust the salt in the end; the combination of beef and chicken broth and the Worcestershire and balsamic vinegar may be salty enough for many.
Amount Per Serving
Total Fat: 35.9 g
Cholesterol: 114 mg
Sodium: 550 mg
Total Carbs: 39.5 g
Dietary Fiber: 4.2 g
Protein: 29.7 g
PDF of this recipe: 20120126-Red-Onion-Soup-Gratinee