Onion Soup with Cheese Toasts
Laura Edgar
ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 pound onions (about 8) halved and thinly sliced
- 4 garlic cloves, thinly sliced
- coarse salt and pepper
- 1/2 cup Marsala wine
- 2 cans (14.5 ounces each) low sodium beef broth
- 2 cans (14.5 ounces each) low sodium chick broth
- 1 baguette
- 1 cup Gruyère cheese, coarsely grated
directions
- 1
In a Dutch oven or other heavy 5 quart pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
- 2
Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water, and scrape up browned bits with a wooden spoon.)
- 3
Add Marsala wine and cook until syrupy, 2 to 3 minutes. Stir in broths and 2 cups water; season with salt and pepper, and bring to a simmer. Serve with cheese toasts.
- 4
To make the cheese toasts: heat broiler, with rack set 4 inches from heat. Place eight 1/2 inch thick slices of baguette on a broiler proof baking sheet. Dividing evenly, sprinkle 1 cup Gruyère cheese. Broil until cheese is golden, 2 to 4 minutes.
Source: Everyday Food
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