- 4
Ingredients
- 1/2 stick of butter,
- 6 onions,
- 6 garlic cloves,
- 1/2 cup of dry white wine,
- 3 cups of low-sodium chicken broth,
- 3 cups of beef broth,
- 1 teaspoon of Dijon mustard,
- 1 loaf of French bread,
- 1 cup of grated Swiss cheese, 1/2 cup of grated Parmesan
Preparation
Step 1
1. Slice your bread, throw it on a cookie sheet, and brown it in the oven
2. Roughly chop your onions and slice each clove of garlic in half.
You'll want some serious chunks of onion in the soup, so don't worry about making neat, even slices. That being said, make sure you don't go crazy enough with that knife to lose a finger.
3. Melt the butter in a large skillet.
This will have to hold quite a bit of liquid, so make sure the skillet is deep enough for the task.
4. Once the butter is melted, add the garlic. Let this brown for a minute or two before throwing all of the onions in on top. Caramelize everything for about 45 minutes.
5. Once the onions have reduced down, add in your white wine. Stir until the wine thickens into a glaze.
6. Now add the chicken broth.
7. Stir in a teaspoon of Dijon mustard.
8. Top it off with beef broth. Simmer for 25 minutes, stirring occasionally.
9. Season to taste with salt and pepper.
10. Ladle the soup into high-walled dishes and add the toasted bread on top.
11. Cover it up with grated Swiss.
12. Sprinkle Parmesan on top of all that goodness to fill in any gaps.
13. Bake or broil to melt the cheeses until they're golden brown.