Classic French Onion Soup

By ezunich

Ingredients

• 2 each yellow, white and red onions, sliced (about 12 cups)
• 1/4 cup minced fresh garlic
• 1/4 cup olive oil
• 1 cup dry white wine
• 1/3 cup dry sherry
• 3 tbs flour
• 3 cups each chicken and beef broth 3 sprigs fresh thyme
• salt and pepper
• 6 baguette slices, 1/2 inch thick
• 1 cup shredded Gruyere cheese
• 1/2 cup shredded Parmesan

Preparation

Step 1

Sweat onions and garlic in oil covered, in a Dutch oven, 10 minutes. uncover onion, reduce heat to medium low and cook, stirring occasionally, until caramelized, about 40 minutes. Add wine and sherry; increase heat to high and cook, stirring often, until wine evaporates. Stir in flour and cook 1 minute. Add chicken broth, beef broth, and thyme; season with salt and pepper. Bring soup to a simmer and cook 10 minutes more. Preheat broiler to high with rack 5-6 inches from element. Broil baguette slices until toasted. Ladle soup into ovenproof bowls, arrange on a baking skeet and top each with a toasted baguette slice. Sprinkle slices with Gruyere and Parmesan, then broil until cheese melt, 1-2 minutes.