Recipes

Serves 4-6

Ingredients

1/2 cup butter

5 quarts of beef stock or consommé (low sodium or homemade)

2 large white onions, peeled and cut into quarters

1 large red onion, peeled and cut into quarters

1 medium Spanish onion, peeled and cut into quarters

1 green onion chopped

2 shallots minced

2 Tbsp minced garlic

3 oz Pedroncelli Chardonnay

2 oz dark rum

1 bay leaf

1 tbsp chopped fresh thyme

1 tbsp salt (no salt if making low sodium version)

2 tsp pepper

4 slices of toasted baguette or crusty bread to place on top of soup

4 large slices of provolone cheese to place on top of bread

4 large slices of Swiss cheese to place on top of provolone

Preparation

In a large pot melt the butter. Add all onions except the greens from the green onions. (Save to use as a garnish on top). Cook the onions, shallots, and garlic on med-high heat until soft and transparent – approx. 5 to 8 minutes Then cook for a little longer until the mixture begins to stick to the bottom of the pot. Add wine and rum to deglaze the pot bottom pulling all the goodness from the bottom. Add beef stock or consommé, bay leaf, chopped thyme, salt, and pepper to the pot and bring to a low simmer.  Reduce heat to low and cook for approximately 30 minutes.

Turn on the broiler in the oven.

Using a ladle portion soup into the oven-safe bowls making sure to portion onions in every bowl. Place toasted bread on top of the soup and layer the cheese with the Swiss on top. Place the bowls on a baking tray and place them into the oven. Bake for about 2 to 4 minutes or until cheese is melted and slightly browned.

Remove and place on serving plate. Sprinkle top with green onions and serve. (There will be leftover soup if the bowls are small)