French Onion Soup
So good that friends will beg you for the recipe!
Servings: 4 servings
- 4 tablespoons Challenge salted butter
- 1 teaspoon kosher salt
- 2 large red onions (about 5 cups), thinly sliced
- 2 large sweet onions (about 5 cups), thinly sliced
- 1 can (32 ounces) chicken broth
- 1 can (32 ounces) beef broth
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper, to taste
- 4 cups large homemade croutons
- 2 cups shredded Gruyere Cheese
- 2 cups shredded Asiago
Melt butter in a large pot or Dutch Oven over medium-high heat.
Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring occasionally, until onions are sticky and almost syrupy. (Onions will be translucent.)
Add in the chicken broth, beef broth, red wine, and Worcestershire sauce into the pot.
Bundle the parsley and thyme with twine and place in pot. Simmer over medium heat for about 20 minutes, stirring occasionally. Remove and discard the herbs.
Reduce the heat to low, mix in balsamic vinegar and season with salt and pepper. Simmer 5 minutes.
Preheat oven broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup.
Top each bowl with 5-6 toasted croutons, 1/2 cup Gruyere cheese and 1/2 of the Asiago cheese
Broil 4-5 minutes, or until bubbly and golden brown. Keep a close eye on them!
Serving: 4g | Calories: 938kcal