ONION SOUP WITH CHEESE TOASTS
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a Dutch oven or other heavy 5-quart pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
- Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water, and scrape up browned bits with a wooden spoon.)
- Add port, and cook until syrupy, 2 to 3 minutes. Stir in broths and 2 cups water; season with salt and pepper, and bring to a simmer. Serve with Cheese Toasts.
- To make Cheese Toasts: Heat broiler, with rack set 4 inches from heat. Place 8 1/2-in-thick slices of baguette on a broilerproof baking sheet. Dividing evenly, sprinkle with 1 cup coarsely grated Gruyere cheese. Broil until cheese is golden, 2 to 4 minutes.
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