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1/4 cup butter
2 large yellow onions, thinly sliced (about 4 cups)
1 medium red onion, thinly sliced
2 tablespoons sugar
1/2 cup red wine
2 cloves garlic, minced
2 (14 1/2-ounce) cans beef broth
2 scallions, thinly sliced
1/4 teaspoon salt
1/2 teaspoon pepper
4 slices toasted French bread, about 1/2-inch thick
4 ounces Gruyère cheese, shredded
Instructions
2 large yellow onions, thinly sliced (about 4 cups)
1 medium red onion, thinly sliced
2 tablespoons sugar
1/2 cup red wine
2 cloves garlic, minced
2 (14 1/2-ounce) cans beef broth
2 scallions, thinly sliced
1/4 teaspoon salt
1/2 teaspoon pepper
4 slices toasted French bread, about 1/2-inch thick
4 ounces Gruyère cheese, shredded
In a large pot, melt the butter over medium heat. Cook the yellow and red onions, sugar, red wine, and garlic until the onions are just softened, stirring occasionally. Reduce the heat to low, and cook this mixture for 20 to 25 minutes, until the onions are golden and the wine is absorbed. Add the broth, scallions, salt, and pepper, and heat through for 3 to 4 minutes.
Preheat the oven broiler. Ladle the soup into four ovenproof bowls. Place a piece of French bread on each soup serving. Top the bread with the cheese. Broil for about 5 minutes, until the cheese is light brown and bubbly. Serve immediately.
Yield: 4 servings
This recipe first appeared in American Profile magazine.
Preheat the oven broiler. Ladle the soup into four ovenproof bowls. Place a piece of French bread on each soup serving. Top the bread with the cheese. Broil for about 5 minutes, until the cheese is light brown and bubbly. Serve immediately.
Yield: 4 servings
