Red Onion Soup
3 Tablespoons Vegetable oil
2 Tablespoons Unsalted butter
3 Cloves peeled garlic, thinly sliced
2 Pound Red onions; thinly sliced
1/4 Cup Dry white wine
1/4 Cup Balsamic vinegar
1/4 Cup Flour
4 Cups Beef broth
4 Cups Chicken broth
1/2 Teaspoon Dried thyme
1 Bay leaf
1 Long French baguette
2 Large Cloves peeled garlic
Salt and freshly ground black pepper
1/4 Cup Cream
Grated French Gruyere
In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the sliced garlic and onions, and stir fry for a minute.
Cover and continue cooking over low heat for 15 minutes, stirring every few minutes to make sure the onions don't burn.
Add the wine and vinegar and cook for a minute to evaporate some of the alcohol.
Add the flour and stir, over low heat, for a minute. Add the beef and chicken broth, thyme and bay leaf, and over medium heat, bring to a boil. Whisk, cover and simmer, over low heat for 30 minutes.
Meanwhile preheat the oven to 350 F. Cut the bread on the diagonal into sixteen 3/4-inch thick slices. Set them on a baking sheet and toast them in a slow oven for 20 minutes, turning them once, or until dried out. When dried out, rub each side of the bread slices with the garlic cloves.
Remove and discard the bay leaf from the soup and season it with salt and pepper to taste. Stir in the cream if and remove the soup from the heat.
Scatter some grated cheese on one side of the toasted bread and broil for a few seconds or until the cheese is golden. Garnish each portion with 2 cheese covered bread rounds.
3 Tablespoons Vegetable oil
2 Tablespoons Unsalted butter
3 Cloves peeled garlic, thinly sliced
2 Pound Red onions; thinly sliced
1/4 Cup Dry white wine
1/4 Cup Balsamic vinegar
1/4 Cup Flour
4 Cups Beef broth
4 Cups Chicken broth
1/2 Teaspoon Dried thyme
1 Bay leaf
1 Long French baguette
2 Large Cloves peeled garlic
Salt and freshly ground black pepper
1/4 Cup Cream
Grated French Gruyere
In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the sliced garlic and onions, and stir fry for a minute.
Cover and continue cooking over low heat for 15 minutes, stirring every few minutes to make sure the onions don't burn.
Add the wine and vinegar and cook for a minute to evaporate some of the alcohol.
Add the flour and stir, over low heat, for a minute. Add the beef and chicken broth, thyme and bay leaf, and over medium heat, bring to a boil. Whisk, cover and simmer, over low heat for 30 minutes.
Meanwhile preheat the oven to 350 F. Cut the bread on the diagonal into sixteen 3/4-inch thick slices. Set them on a baking sheet and toast them in a slow oven for 20 minutes, turning them once, or until dried out. When dried out, rub each side of the bread slices with the garlic cloves.
Remove and discard the bay leaf from the soup and season it with salt and pepper to taste. Stir in the cream if and remove the soup from the heat.
Scatter some grated cheese on one side of the toasted bread and broil for a few seconds or until the cheese is golden. Garnish each portion with 2 cheese covered bread rounds.
