French Onion Soup Gratinee

Ingredients

• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 large red onions, thinly sliced
• 1 large sweet onions, thinly sliced
• 1/2 (48 fluid ounce) can chicken broth
• 1/2 (14 ounce) can beef broth
• 1/4 cup red wine
• 1-1/2 teaspoons Worcestershire sauce
• 1 sprig fresh parsley
• 1/2 sprig fresh thyme leaves
• 1/2 bay leaf
• 1-1/2 teaspoons balsamic vinegar
• salt and freshly ground black pepper to taste
• 2 thick slices French or Italian bread
• 4 slices Gruyere or Swiss cheese slices, room temperature
• 1/4 cup shredded Asiago or mozzarella cheese, room temperature
• 2 pinches paprika

Directions

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Quickie French Onion Soup Ingredients

Ingredients

• 2 tablespoons minced garlic
• 1 onion, sliced into thin rings
• 1 1/2 tablespoons butter
• 3 (10.5 ounce) cans condensed chicken broth
• 2 (10.5 ounce) cans condensed beef broth
• 1 teaspoon ground black pepper
• 1 (1 ounce) package au jus gravy mix
• 2 cups croutons
• 8 slices Swiss cheese

Directions

1. In a small skillet over medium heat, cook garlic until just golden. Set aside.
2. In a skillet, cook sliced onions in butter, over medium low heat, until a caramel color is reached (any onion that is burned during this process should be discarded). Set aside.
3. Combine chicken and beef broth in a 2 quart saucepan. Add fried garlic, fresh ground pepper and sauteed onions. Bring the soup mixture to a boil and then simmer over low heat for 15 minutes. Stir in the packaged gravy mix and simmer for another 10 minutes.
4. Turn on oven broiler and divide soup evenly among 4 oven safe soup crocks. Place several croutons on the top of the soup followed by two slices of Swiss cheese on top of the croutons. Make sure that the cheese does not sink into the soup. Place soup crocks on a cookie sheet and place under the broiler. Broil until the cheese is golden brown and bubbling. Let cool slightly before serving.