Total Steps
9
Ingredients
11
Tools Needed
11
Ingredients
- 3 sweet onions (Vidalias)
- 2 tablespoons butter
- 1 teaspoon salt
- 1 1/2 cups white wine
- 10 ounces canned beef broth
- 3/4 cups chicken broth
- apple cider(optional)
- Bouquet garni (thyme sprigs, bay leaf and parsley tied together with kitchen string)
- 1/2 inch French bread, sliced into pieces
- salt and pepper(optional)
- Fontina cheese, sliced or grated
Instructions
Step 1
Trim the ends off each onion then halve lengthwise. After removing peel, finely slice into half moon shapes.
Step 2
Melt butter in a skillet or deep pan then add a layer of onions. Sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet.
Step 3
Let onions sweat down for 15 minutes. After that, stir occasionally until onions are caramelish in color and reduced to approximately 2 cups. This should take 45 minutes to 1 hour, depending on your stove.
Step 4
Add enough wine to cover the onions and turn heat to medium, reducing the wine to a syrup consistency. Add broths, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Step 5
If you have crocks that will withstand the broiler then place oven rack in top 1/3 of oven and heat broiler. If your crocks can't withstand broiler temperatures, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) instead.
Step 6
Cut French bread into rounds large enough to fit the mouth of oven safe soup crocks. Toast the bread in the oven or use a toaster.
Step 7
Season soup mixture with salt and pepper to taste. Remove the bouquet garni. Ladle soup into crocks, leaving one inch to the lip. Place toasted bread on top of the soup and top with grated Fontina cheese.
Step 8
Place crocks on a cookie sheet for easy and safe removal from the oven.
Step 9
Broil until cheese is bubbly and golden, 1 to 2 minutes. Alternatively, if using the 400 degree oven, bake the crocks until the cheese is melted and bubbly.