Twin Springs Fruit Farm

French Onion Soup Gratinée

French Onion Soup Gratinée
  • 2 Tbs. unsalted butter
  • 5 medium TSFF red onions, sliced thin
  • Salt
  • 6 cups low-sodium canned chicken broth
  • 1¾ cups low-sodium canned beef broth
  • ¼ cup dry red wine
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 Tbs. balsamic vinegar
  • Ground black pepper
  • 1 baguette, cut on the bias into ¾" slices (2 slices per serving)
  • 4½ ounces Swiss cheese, sliced 1/16" thick
  • 3 ounces Asiago cheese, grated
  1. Melt butter in large soup kettle or dutch oven over medium-high heat; add sliced onions and ½ tsp. salt and 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, 30 - 35 minutes. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to a simmer. Simmer to blend flavors, about 20 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (can be cooled to room temperature and refrigerated for up to two days; return to simmer before finishing soup with croutons and cheese.)
  2. To serve, adjust oven rack to upper middle position; heat broiler. Set serving bowls on baking sheet and fill each with about 1½ cups of soup. Top each bowl with two baguette slices and divide Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle with about 2 Tbs. grated Asiago cheese and broil until well browned and bubbly, about 10 minutes.
  3. Cool 5 minutes and serve.