French Onion Soup Gratinee
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 tbsps
Butter1
Salt2 large
Red Onion (thinly sliced)2 large
Sweet Onion (thinly sliced)48 fluid ounce
Chicken Broth (can)400 g
Beef Broth (can)1 cup
Red Wine1 tbsp
Worcestershire Sauce2 sprigs
Parsley (fresh)1 sprig
Thyme Leaves (fresh)1
Bay Leaf1 tbsp
Balsamic Vinegar1 cup
Asiago (shredded)4 pinches
PaprikaDirections:
1
Melt butter in a large pot over medium-high heat
2
Stir in salt, red onions and sweet onions
3
Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy
4
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot
5
Bundle the parsley, thyme, and bay leaf with twine and place in pot
6
Simmer over medium heat for 20 minutes, stirring occasionally
7
Remove and discard the herbs
8
Reduce the heat to low, mix in vinegar and season with salt and pepper
9
Cover and keep over low heat to stay hot while you prepare the bread
10
Preheat oven broiler
11
Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides
12
Remove from heat; do not turn off broiler
13
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet
14
Fill each bowl 2/3 full with hot soup
15
Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese
16
Sprinkle a little bit of paprika over the top of each one
17
Broil 5 minutes, or until bubbly and golden brown
18
As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal
19
Serve immediately!