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Categories:
butter onion garlic bay leaf thyme mustard white wine chicken stock beef stock salt topping Bread Gruyere cheese Parmesan cheese
Viewed: 52 - Published at: a year agoIngredients
- Soup:
- 1/4 cup butter
- 6 medium-sized onion, peeled, sliced
- 6 cloves of garlic, peeled, sliced
- 1 Bay Leaf
- 1 sprig fresh thyme
- 1 tablespoon Dijon mustard
- 1 1/2 cups dry white wine
- 3 cups chicken stock
- 3 cups beef stock
- coarse salt, and freshly cracked black pepper
- Topping:
- 4 slices sourdough bread, toasted
- 1 cup gruyere cheese, grated
- 1/2 cup parmesan cheese, grated
Method
- Melt butter in heavy, large saucepan over medium heat.
- Add onions, garlic, bay leaf and thyme sprig and saute until very tender and brown, about 25 minutes.
- Add 1/4 cup wine to deglaze pot every 5 minutes for 20 minutes (total onion cooking time is 45 minutes).
- Stir in Dijon mustard.
- Add white wine and simmer until reduced to a syrup consistency, about 3 minutes.
- Stir in chicken stock and beef stock.
- Simmer 20 minutes.
- Season to taste with salt and pepper.
- Preheat broiler.
- Ladle soup into ovenproof bowls.
- Top each with slice of toast and grated cheeses.
- Broil until cheeses melt and bubble.
