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French Onion Soup Gratinée

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This exquisite French Onion Soup Gratinée features deeply caramelized red and sweet onions in a rich broth, topped with a thick slice of toasted bread and a decadent, melted crust of Gruyère and Asiago cheese.

Ingredients

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4 tablespoons butter

2 large red onions, thinly sliced

2 large sweet onions, thinly sliced

1 teaspoon salt

48 fluid ounce can chicken broth

14 ounce can beef broth

1/2 cup red wine

1 tablespoon Worcestershire sauce

2 sprigs fresh parsley

1 sprig fresh thyme leaves

1 bay leaf

1 tablespoon balsamic vinegar

salt and freshly ground black pepper to taste

4 thick slices French bread

8 slices Gruyère cheese, at room temperature

1/2 cup shredded Asiago cheese, at room temperature

4 pinches paprika

Instructions

1. Melt butter in a large pot over medium-high heat. Stir in onions and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.

2. Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Add the bundled parsley, thyme, and bay leaf. Simmer over medium heat for 20 minutes.

3. Remove and discard herb bundle. Reduce heat to low; stir in balsamic vinegar and season with salt and pepper. Keep warm.

4. Preheat broiler. Arrange bread slices on a baking sheet and broil until toasted on both sides, about 3 minutes.

5. Fill 4 oven-safe bowls 2/3 full with hot soup. Top each with 1 toasted bread slice, 2 slices Gruyère, and 1/4 of the Asiago. Sprinkle with paprika.

6. Broil for about 5 minutes until cheese is bubbly, golden brown, and cascading over the sides.

Notes

Do not skip the balsamic vinegar; it corrects the color of the red onions and adds depth.

Ensure cheeses are at room temperature for the smoothest melt.

Use thick-cut bread to prevent it from becoming too soft in the broth.

Nutrition

Find it online: https://www.flavourrecipe.com/french-onion-soup-gratinee/