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French Onion Soup

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Member since 2007

Serves | Prep Time | Cook Time


2 tablespoons unsalted butter
5 medium red onions (about 3 pounds), sliced thin
6 cups low-sodium canned chicken broth
1 3/4 cups low-sodium canned beef broth
1/4 cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
Fresh ground black pepper

1 baguette, cut on the bias into 3/4-inch thick slices
4 1/2 ounces swiss cheese, sliced 1/16-inch thick
3 ounces asiago cheese, grated

Melt butter in large soup kettle or dutch oven over medium-high heat; add sliced onions and 1/2 teaspoon salt; stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, about 35 minutes. Stir in the chicken and beef broths, red wine, parsley,thyme and bay leaf, scraping pot bottom to loosen browned bits, and bring to simmer. Simmer about 20 minutes; discard herbs. Stir in balsamic vinegar; adjust seasonins with salt and pepper. Can be prepared ahead and refigerated or frozen.

To serve, adjust oven rack to upper middle position; heat broiler. Set serving bowls on baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with a layer of baguette slices, then a layer of swiss cheese slices, then sprinkle with 2 tablespoons asiago. Broil until well browned and bubbly, about 10 minutes. Cool slightly before serving

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