CHEESY BAKED ONION SOUP
A wonderfully cheesy version of the traditional rich broth and gooey, cheesy French specialty we all love.
- 2 large yellow onions, thinly sliced
- 2 large red onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons all-purpose flour
- 8 cups beef, chicken or vegetable broth
- 1 teaspoon Worcestershire sauce
- Salt & freshly ground black pepper
- 1 French baguette
- 3 cups Gruyere cheese, shredded
- 1/2 cup grated Parmesan cheese
Sauté the onions in the butter and olive oil in a large soup pot over high heat for 10 minutes, stirring occasionally to keep the onions from sticking to the bottom of the pot and burning. Season to taste with salt and pepper.
When the onions have begun to soften, lower the heat to medium-low and continue to sauté them for about 45 minutes, or until they are golden in color, caramelized and sweet in flavor. Check the onions often and stir occasionally to keep them from burning.
When they are thoroughly caramelized, sprinkle the onions with the flour and stir to combine and avoid clumps. Sauté for 5 minutes more over medium-low heat.
Add the broth, increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes. Stir in the Worcestershire sauce and adjust the seasoning.
Meanwhile, preheat the oven to 350°F. Slice the baguette into 1/2-inch slices and place them in a single layer on a sheet pan. Bake until the bread dries out and the edges are golden brown.
To serve the soup, whisk in the Parmesan cheese. Preheat the broiler to high. Ladle the hot soup into heatproof bowls and lay a slice or two of the toasted bread over each bowl. Sprinkle a layer of Gruyere cheese over the bread and place the crocks under the broiler until the cheese bubbles and browns.