cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with veal stock)
1/2
cup of red wine
1
bay leaf
1/4
tsp of dried thyme
8
slices of toasted French bread
1 1/2
cups of grated Swiss Gruyere with a little grated Parmesan cheese
Directions
1.
In a large saucepan, sauté the onions in canola oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2.
Add garlic to onions and sauté for 1 minute. Add the red wine, stock, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3.
To serve, use individual oven-proof soup bowls. Ladle the soup into the bowls, place 1 -2 slices of toasted bread into the middle of the soup and cover with the toast with a large handfull of cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
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By
Malcom Smith
