1tspsalt (Do not leave this out as it helps the break-down of the onions.)
2large red onions (thinly sliced)
2large sweet onions (thinly sliced)
48ozchicken broth
14ozbeef broth
½cupred wine
1tbspWorcestershire sauce
2sprigs fresh parsley
1sprig fresh thyme leaves
1bay leaf
1tbspbalsamic vinegar
salt and freshly ground pepper
4thick slices French or Italian bread
8slices Gruyere or Swiss cheese slices (room temperature)
½cupshredded Asiago or mozzarella, cheese (room temperature)
4pinchespaprika
1
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.
2
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.
3
Preheat oven broiler. 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.
4
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 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5
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!
Ingredients
4tbspbutter
1tspsalt (Do not leave this out as it helps the break-down of the onions.)
2large red onions (thinly sliced)
2large sweet onions (thinly sliced)
48ozchicken broth
14ozbeef broth
½cupred wine
1tbspWorcestershire sauce
2sprigs fresh parsley
1sprig fresh thyme leaves
1bay leaf
1tbspbalsamic vinegar
salt and freshly ground pepper
4thick slices French or Italian bread
8slices Gruyere or Swiss cheese slices (room temperature)
½cupshredded Asiago or mozzarella, cheese (room temperature)
4pinchespaprika
Directions
1
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.
2
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.
3
Preheat oven broiler. 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.
4
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 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5
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!
