Friday, October 26, 2007

Onion Soup with Cheese Toasts

Serves 8
2 tablespoons butter
2 tablespoons of olive oil
4 pounds of onions (about 8 onions), chopped into small pieces
2 cans of low-sodium canned chicken stock
2 cans low-sodium canned beef stock
4 garlic cloves, thinly sliced
1/2 cup of Merlot, port, or Marsala wine
Cheese Toasts
In a Dutch oven or large heavy-bottom 5 quart pot, melt the butter and oil over medium heat. Add garlic and chopped onions; season with salt and pepper; cover and cook, stirring occasionally, until onions are soft and translucent, about 12-15 minutes.
Uncover and continue to cook, sirring occasionally until onions are dard golden brown, 25-30 minutes. If bottom gets dry, add water and scrape with bits up with a wooden spoon.

Add wine and cook until syrupy, 2-3 minutes more. Stir in broth and 2 cups of water. Bring to a simmer. Serve with Cheese Toasts.

Cheese Toasts:
Heat broiler or toaster oven. Place 1/2 inch thick slices of baguette on a baking sheet. Sprinkly coarsely grated Gruyere cheese or swiss cheese on top. Broil until golden. 2-4 minutes.

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