French Onion Soup

From: The New Best Recipes

• 2 tbs unsalted butter
• 5 medium red onions (~ 3 pounds)
  – sliced thin
• 6 cups low-sodium chicken broth
• 1 3/4 cups low-sodium beef broth
• 1/4 cup dry red wine
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tbs balsamic vinegar
• salt
• black pepper

1. 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.
2. 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.
3. 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.
4. Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and adjust the seasonings with salt and pepper.

Cheese-topped Crusts

• 1 baguette, cut on the bias into 3/4″ thick slices
  2 slices per bowl
• Thin sliced Swiss cheese
• Grated Asiago cheese

1. Adjust an oven rack to the upper-middle position. Heat the broiler. Set oven-safe crocks or bowls on a baking sheet.
2. Fill each dish with soup. Top each bowl with 2 bauette slices and cover with a single layer of Swiss cheese. Sprinkle with about 2 tbs of the Asiago.
3. Broil until well browned and bubbly, about 10 minutes
4. Cool for 5 minutes and serve.