Makes 4 servings
Ingredients:
*2 Tablespoons butter
*1 3/4 lb. yellow onions (about 4 onions), thinly sliced with the grain to hold their shape
*Kosher salt
*black pepper
*1 teaspoon flour
*1 cup dry red wine or red cooking wine
*1 Tablespoon fresh thyme, chopped
*1 bay leaf
*2 teaspoons lemon juice
*4 cups beef broth
*4 cups chicken broth
*1/2 cup shredded Swiss or Provolone cheese
*1 Tablespoon shredded Parmesan cheese
*a baguette (use 4 slices, 1 inch thick and then cubed)
Directions:
In a large saucepan, melt the butter over medium-low heat. Add the onions. Sprinkle with salt. Cover, and cook for about 1 to 1 1/2 hours until deeply caramelized, stirring every so often.
Meanwhile, place baguette cubes on a baking sheet in a single layer. Place in a 500 degree oven for just a few minutes until the bread starts to get crispy. Watch it carefully. Remove from the oven and set aside.
Increase the heat on the stove to medium and sprinkle with flour. Stir and cook for 1 to 2 minutes. Deglaze the pan with red wine. Add the thyme, bay leaf, lemon juice, beef broth, and chicken broth. Simmer for 10 minutes. Add salt and pepper to taste.
Equally distribute the baguette cubes on the bottom of each ramikin.
Ladle the soup into the ramekins. Heat the oven to broil. Mix the Swiss or Provolone with the Parmesan cheese in a small bowl. Evenly distribute the cheese on top of the soup on each ramikin. Broil just until cheese is bubbly and browning, about 1 minute.
