Ingredients
- 4 large red onions thinly sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup red wine
- 4 cup beef could also use vegetable stock
- 1 sprig thyme fresh
- 1 bay leaf whole
- salt and pepper to taste
- 6 slices sourdough bread
- 1 cup gruyere cheese grated
- 1/2 cup parmesan cheese grated
Instructions
- Melt butter and olive oil together in a sizable saucepan over a medium heat. Add the sliced onions, cooking and stirring them sporadically, until they achieve a caramelized texture and color. This process should approximately span 30 minutes.
- Continue cooking for an additional two minutes after incorporating the minced garlic.
- Ensure that onions coated in flour are thoroughly mixed.
- Add thyme, bay leaf, and either beef or vegetable stock. Once it comes to a boil, reduce the heat, cover, and allow to simmer for 20 minutes.
- Preheat the oven to 350°F (180°C).
- Place 1-inch thick slices of sourdough bread on a baking sheet. Sprinkle grated Gruyère and Parmesan cheese over each slice.
- Bake for approximately 10 minutes, or until the cheese is melted and bubbling.
- Remove the sprig of thyme and bay leaf from the soup. Season with salt and pepper to your liking.
- Ladle the soup into bowls and serve with the cheesy sourdough melts placed on top.
Nutrition
Calories: 758kcal | Carbohydrates: 41g | Protein: 43g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 786mg | Potassium: 632mg | Fiber: 3g | Sugar: 6g | Vitamin A: 292IU | Vitamin C: 6mg | Calcium: 408mg | Iron: 6mg