Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 large yellow onions sliced in half and cut from pole to pole in no greater than 1/4 inch slices
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white or red wine (see notes)
  • 3 cups low sodium beef broth or beef stock
  • 1 cup low sodium chicken broth
  • 1 bay leaf
  • salt and pepper to taste
  • Crostinis or large croutons
  • 1 cup shredded Gruyére or Swiss cheese

Instruction

  • Heat butter and olive oil in a Dutch Oven or stock pot over medium to medium/low heat.  Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown.
  • Add the garlic and thyme. Cook for 1 minute. Add the wine and using a spoon or spatula try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes. Add the chicken, beef broth and bay leaf. Simmer for 20 minutes.  Discard the bay leaf and season with salt and pepper to taste.
  • Add the soup to oven-safe bowls or cups. Top with crostini and grated cheese. Slip under the broiler for 2-3 minutes.