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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Good Food Magazine, February 1987 Ingredients:
3 tablespoons unsalted butter |
1 tablespoon vegetable oil |
5 large onions, halved, sliced 1/4-inch thick (about 7 cups) |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
5 cups beef broth |
1 cup dry white wine |
1 cup water |
salt |
1 pinch dried thyme |
1 pinch ground nutmeg |
1/4 teaspoon fresh ground pepper |
12 slices french bread, toasted |
2 cups grated gruyere or 2 cups swiss cheese |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. Heat butter and oil in Dutch oven over medium-high heat. Add onions and stir to coat. Cook, stirring occasionally, until golden, 10-15 minutes.
2. Add garlic; cook, stirring, 1 minute. Stir in flour. Reduce heat slightly and cook, stirring, until most of liquid is absorbed, about 3 minutes.
3. Add broth, wine, the water, salt, thyme, and nutmeg to pan. Heat to boiling; skim off fat. Reduce heat and simmer partially covered about 30 minutes. Skim again, then stir in pepper.
4. Heat broiler.
5. Ladle soup into ovenproof serving bowls set on baking sheet. Place 2 slices bread on each. Sprinkle with Gruyere and press cheese lightly to rims of bowls. Sprinkle with Parmesan.
6. Broil until bubbly and golden, 3-5 minutes (do not let cheese burn).
7. Transfer hot bowls to plates and serve at once.
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