FRENCH ONION SOUP AND CHEESE TOASTS
4 T butter
¼ cup olive oil
4 lbs yellow onions (approximately 8 onions) – halved and thinly sliced
4 cloves of garlic – minced
½ cup dry red wine
2 cans reduced (14.5 oz) reduced-sodium beef broth
2 cans reduced (14.5) reduced-sodium chicken broth
2 cups water
¼ cup chopped parsley
Loaf of French bread – sliced into 8 – ½ inch-thick slices
1 cup grated Gruyere or Swiss cheese
In a large stockpot, heat butter and olive oil and then add onions and garlic, seasoning with salt and pepper. Cook over medium-high heat for approximately 15 minutes, stirring frequently while onions start to soften and become translucent.
Reduce heat to low and continue to cook onions until they are dark golden brown and carmelized, stirring frequently to make sure the onions don’t burn. Add the red wine and bring to simmer for 2-3 minutes. Stir in the broths and water, season to taste and bring to a simmer. Simmer for another 15-20 minutes.
Heat broiler with rack set about 4 inches from the heat. Butter eight slices of French bread and sprinkle with grated Gruyere or Swiss cheese. Place on tin foil or broiler-proof baking sheet and broil for 2-3 minutes until cheese is melted and golden brown.
Serve: Ladle into individual soup dishes and top with cheese toasts and sprinkle with chopped parsley.