Ingredients
3tbspbutter
3tbspolive oil
6white onions,sliced into thin rings
1garlic clove,minced
1pinchsalt
1½tspground black pepper
1tbspbrown sugar
1tbspthyme,dried
⅓cupport wine
32ozbeef stock,(1 carton)
Salt and ground black pepper,to taste
5slicesfrench bread
5slicesswiss cheese
¼cupParmagiano-Reggiano cheese,shredded
Preparation
In a large pot, melt the butter with the olive oil over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper.
Cook the onions in the oil mixture for about about 1 hour until caramelized, stirring every 10 minutes to keep from browning too quickly.
Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture for about 2 minutes.
Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Continue simmering for 5 minutes.
Add the beef stock and cook together for about 10 minutes. Season to taste with more salt and pepper, if desired.
Preheat the oven’s broiler.
Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese, and sprinkle with some of the Parmagiano-Reggiano cheese.
Melt the cheese under the broiler for about 2 to 3 minutes.
