In case you've never tried it, French red onion soup is a great winter dish, especially when served with plenty of crusty French bread...
3 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, thinly sliced
2 pounds red onions, thinly sliced
1/4 cup dry white wine
1/4 cup balsamic vinegar
1/4 cup flour
4 cups beef broth
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
Long French baguette bread
2 large cloves peeled garlic
Salt and ground black pepper
1/4 cup cream, optional
2 cups grated French Gruyere cheese
- In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the garlic and onions, and stir fry for a minute.
- Cover and simmer over low heat for 15 minutes, stirring to make sure the onions dont burn.
- Add the wine and vinegar and cook for a minute to evaporate some of the alcohol. Add the flour and stir for a minute.
- Add the beef and chicken broth, thyme and bay leaf, and over medium heat, bring to a boil.
- Whisk, cover and simmer, over low heat for 30 minutes.
- Preheat the oven to 350 degrees F.
- Cut the French bread diagonally into 2 centimetre thick slices, and toast them in the oven
- Rub each side of the toast slices with garlic.
- Season the soup with salt and pepper. Stir in the cream if used and remove the soup from the heat.
- Scatter some grated cheese on one side of the toasted bread and broil until cheese is golden.
- Garnish each portion with two cheese-covered bread rounds.