|Copyright Thomas Saaristo All Rights Reserved
The ultimate cold weather soup. Steaming heady broth, sweet caramelized onions, all
under cheese toast. Who could ask for anything more?
1/2 pound firm white onions, sliced
1/4 cup butter
2 tablespoons canola oil
3 tablespoons flour
1 quart chicken stock
1 quart beef stock
8 slices French bread
1 1/4 cups shredded Swiss cheese, sharp as you like
1 1/4 cups grated Parmigiano Reggiano
Saute onions in butter and oil until onions are transparent, but not well-browned.
When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in stocks
Heat thoroughly and divide among 8 oven proof bowls. Mix cheeses together and
mound over bread. Float a slice of bread atop each serving. Place bowls on oven rack
4" from broiler heat and broil until cheese melts
Serve piping hot