French Onion Soup

By MKMILLION

Ingredients

• 3 pounds red onion, sliced thin
• 6 cups chicken broth
• 16 ounces beef broth
• 2 tablespoons unsalted butter
• 1/4 cup dry red wine
• 2 sprigs parsley
• 1 sprig thyme
• 1 Each bay leaf
• 1 tablespoon balsamic vinegar
• ground black pepper
• 1 package crostini
• 4 1/2 ounces swiss cheese slices, sliced 1/4" thick
• 3 ounces asiago Cheese, grated

Preparation

Step 1

1. For onions: melt butter in dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt and sitr to coat onions. Cook stirring frequently until onions are reduced and syrupy and inside of pot is coated with deep brown crust, about 30 to 35 minutes. Stir in chicken and beef broths, red wine, parsley, thyme, and bay leaf scraping bottom to loosen brown bits. Simmer about 20 minutes to blend flavors. Discard herbs, add balsamic and adjust seasonings. At this point you can cool mixture and store in refrigerator in covered container for up to 2 days. If you do bring to a simmer before completing recipe.
2. For crust: Adjust oven rack to upper middle and heat broiler. Set heat safe bowls or crocks n baking sheet. Ladle soup into bowls and place crostini on top. Cover crostini with swiss cheese slice and sprinkle asiago on top. Broil until cheese melts and is bubbling. Cool about 5 minutes and serve.