Ingredients
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2 tablespoons butter
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1/4 cup olive oil
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2 cloves garlic, minced very fine
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1 teaspoon sugar
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2 cups dry white wine
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6 cups beef stock or 6 cups chicken stock (the beef will make a darker, more robust soup)
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2 cups swiss cheese, grated
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3 teaspoons parmesan cheese, grated
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3 lbs onions, sliced thin
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12 slices French baguettes, ½ inch thick,toasted
Instructions
- Melt butter with oil in large saucepan over medium heat.
- Add onions, garlic and sugar and cook until lightly-coloured, stirring occasionally, about 6-7 minutes.
- Add wine and bring to a boil.
- Cook 5 minutes.
- Add stock and bring to simmer.
- Simmer uncovered for 1 ½ hours.
- Season to taste.
- (can be prepared 1 day ahead) Preheat broiler.
- Ladle soup into 6 ovenproof bowls.
- Top with 2 slices of toasted bread each, sprinkle with 1/3 cup Swiss cheese each, sprinkle with ½ tsp Parmesan cheese each.
- Broil until cheese melts.
- Serve immediately.