Serves 1
Directions
- 1Melt butter in a pot over medium-high heat. Add sliced onions and sauté until softened.
- 2Turn heat to medium, add salt and sugar, and continue to cook the onions, stirring every 5 minutes until caramelized and syrupy.
- 3Stir in minced garlic and sauté until fragrant.
- 4Add red wine to the pot to deglaze, scraping up any brown bits.
- 5Stir in beef broth, chicken broth, worcestershire sauce, fresh thyme, and bay leaf. Let simmer gently, stirring occasionally.
- 6Remove herbs, stir in balsamic vinegar, salt, and pepper.
- 7Brush both sides of the french bread slices with olive oil and broil until toasted, flipping once.
- 8Fill oven-safe bowls two-thirds full with the hot soup, top with toasted bread, and sprinkle with a mixture of shredded cheeses.
- 9Broil until the cheese is melted and golden.
Ingredients
- 4 tbsp unsalted butter
- 5 large yellow onion
- 1 tsp salt
- 1 tsp sugar
- 2 clove garlic, minced
- 1/2 cup dry red wine
- 32 oz low-sodium beef broth
- 24 oz low-sodium chicken broth
- 1 tbsp worcestershire sauce
- 2 sprig fresh thyme
- 1 whole bay leaf
- 1/2 tbsp balsamic vinegar
- 5 slice french bread
- 1 small bowl olive oil
- gruyère cheese, freshly shredded
- mozzarella cheese, freshly shredded
- parmesan cheese, freshly shredded
Equipment
potwooden spoonbaking sheetpastry brushoven-safe soup bowlstongsmeasuring cupsmeasuring spoons
Tips
- If you do not cook with alcohol, you can omit the red wine, but be aware that the overall flavor will not be as rich or deep.
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