FRENCH ONION SOUP GRATINEE
4 TBSP. BUTTER
1 TSP. SALT
2 LARGE RED ONIONS, THINLY SLICED
2 LARGE SWEET ONIONS, THINLY SLICED
1 (48 FLUID OUNCE) CAN CHICKEN BROTH
1 (14 OZ.) CAN BEEF BROTH
1/2 C. RED WINE
1 TBSP. WORCESTERSHIRE SAUCE
2 SPRIGS FRESH PARSLEY
1 SPRIG FRESH THYME LEAVES
1 BAY LEAF
1 TBSP. 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
1/2 C.SHREDDED ASIAGO OR MOZZARELLA CHEESE, ROOM TEMPERATURE
4 PINCHES PAPRIKA
HOW TO MAKE:
Prep : 15 m – Cook : 1 h – Ready In : 1 h 15 m
1-Melt butter in a large pot over medium-high heat.
2-Stir in salt, red onions and sweet onions.
3-Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
4-Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
5-Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally.
6-Remove and discard the herbs.
7-Reduce the heat to low, mix in vinegar and season with salt and pepper.
8-Cover and keep over low heat to stay hot while you prepare the bread. Preheat oven broiler.
10-Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
11-Remove from heat; do not turn off broiler.
12-Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
13-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.
14-Sprinkle a little bit of paprika over the top of each one.
15-Broil 5 minutes, or until bubbly and golden brown.
16-As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Per Serving: 618 calories; 35.9 g fat; 39.5 g carbohydrates; 29.7 g protein; 114 mg cholesterol; 3336 mg sodium.
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