French Red Onion Soup
From Angie McGowan, The Family Kitchen
1 1/2 lbs red onions, sliced in 1/2 inch wedges
1/2 lb sweet yellow onions, sliced in 1/2 inch wedges
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon dried tarragon
1/4 teaspoon freshly cracked black pepper
2 cups chicken broth
2 cups beef broth
1/2 cup red wine
1 fresh baguette
2 cups freshly grated Gruyere cheese (Swiss cheese if you are on a budget)
1. Preheat a large soup pot. Add olive oil and butter, and then onions. Cover with a lid and cook over medium heat until browned, stirring frequently to prevent burning, about 20 – 30 minutes.
2. When onions are browned, add balsamic vinegar, Worcestershire sauce, dried tarragon (you can use thyme instead), freshly cracked black pepper, chicken broth, beef broth and red wine. Bring to a boil and cook over medium heat for 15 – 20 minutes.
3. Preheat broiler. Spoon soup into oven safe bowls and top with a slice of baguette and 1/2 cup cheese. Melt cheese under broiler and serve.