French Onion Soup Gratinée
- Soups & Stews
- 4 tablespoons olive oil
- 2 large red onions, thinly sliced
- 2 large white (Vidalia) onions, thinly sliced
- 2 large shallots, thinly sliced
- 4 cups beef broth
- 4 cups chicken broth
- 1 1/2 cups sherry
- 3 bay leaves
- salt and pepper to taste
- 4 thick slices French bread
- 4 slices Gruyere cheese
- 4 slices Provolone cheese
- Heat olive oil in a large pot over medium-high heat.
- Stir in the sliced onions and shallots. Cook, stirring frequently, until the onions are caramelized and almost syrupy.
- Add beef broth, chicken broth, sherry and bay leaves to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Cover and keep hot over low heat while preparing the bread.
- Preheat broiler.
- Arrange the bread slices on a baking sheet and broil 3 minutes—turning once—until well-toasted on both sides. Remove from the broiler (leave broiler on).
- Arrange 4 large, oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with the hot soup mixture.
- Top each bowl with 1 slice each of toasted bread, Gruyere and Provolone.
- Place soups under broiler for 2 minutes or until bubbly and golden brown.