Ingredients
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2 teaspoons unsalted butter
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1 tablespoon vegetable oil
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3 garlic cloves, minced
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1/2 teaspoon salt
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2 tablespoons all-purpose flour
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6 cups roasted vegetable broth or 6 cups low sodium vegetable broth
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1/3 cup dry sherry
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1 teaspoon Dijon mustard
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1 teaspoon sherry wine vinegar
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6 slices sourdough bread, toasted (1/2 inch thick)
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2/3 cup gruyere or 2/3 cup jarlsberg cheese, shredded
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5 large onions, halved and thinly sliced (about 3 lbs)
Instructions
- Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
- Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
- Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.