Ingredients
Directions 9 steps | 87 Minutes
In a large pot or Dutch oven, heat butter and olive oil. Add the sliced onions and a little of the vegetable broth. Simmer for 1-2 minutes.
Season with salt, to taste. Stir and cover the pot with the lid. Cook, stirring occasionally, over low heat until the onions begin to soften and sweat. Add a small amount of broth as needed to keep the onions from sticking and to lift off the frond from the pan.
Uncover and increase the heat to medium-low. Cook, stirring occasionally, until the onions are a deep golden brown, about 30-40 minutes. Continue to add a small amount of broth as needed to keep the onions from sticking and to lift off the frond from the pan. Do not let the onions burn.
Add the garlic and cook for an additional 1-2 minutes.
Stir in the dry white wine and the remaining vegetable broth. Season with salt and pepper. Simmer for 30 minutes.
Add sherry or Madeira, taste and adjust seasoning to preference.
Preheat the broiler. Ladle soup into oven-proof bowls.
Place a piece of toasted bread on top of each bowl and sprinkle each bowl generously with Parmesan and Gruyere cheese.
Place the bowls on a baking sheet and place the sheet under the preheated broiler until the cheese is golden and bubbly. Serve soup immediately while it is piping hot. Enjoy!
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