Name: Classic Onion Soup with Gruyere
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H34M0.000S
Total time: P0Y0M0DT0H44M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 large yellow or Spanish onion, halved and thinly sliced; 1 large red onion, halved and thinly sliced; 1 tablespoon sugar; 1 teaspoon dried thyme; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup port wine; 6 cups reduced-sodium beef broth; 1 (2-inch) piece Parmesan rind; Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted; 8 slices Gruyere cheese

Directions

Preheat oven to 400 degrees F and preheat broiler.
Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

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Classic Onion Soup with Gruyere

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