Skill required: Soup Cook
3 large sweet yellow onions, thinly sliced
1 large shallot, thinly sliced
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
1/2 cup dry white wine
56 oz beef broth, boiling
1 heaping tablespoon mushroom soup base (optional, or could substitute mushroom broth for some of the beef broth)
2 oz Swiss cheese, shredded
crusty french bread, thick slices
Swiss cheese, thick sliced
Parmesan cheese
1. Heat butter and oil in pot, add onions and shallot, sweat and soften for 15 min.
2. Add salt and sugar, cook for 30-40 minutes until deeply golden brown, stir often enough so that they do not scorch.
3. While onions are cooking bring broth to a boil, add mushroom base.
4. Once thoroughly cooked, sprinkle onions with flour and cook, stirring for 3 minutes.
5. De-glaze with white wine and add hot beef broth.
6. Simmer, partially covered, for 30 minutes, stirring occasionally.
7. While soup simmers, toast french bread slices at 325°F for 30 min.
8. Turn off heat on soup and stir in shredded Swiss.
9. If you have individual oven-proof bowls: ladle soup into bowls, cover with a slice of toast, sliced Swiss and sprinkle with Parmesan.
10.Bake at 325ºF for 20 min then broil for 1-2 min as needed.
If you don’t: Cover toast with Swiss cheese and sprinkle with Parmesan, broil until cheese is melted. Serve soup topped with cheese toasts.
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