A rich tasting but lightened version of classic French onion soup. A wonderful light supper when served with a big salad and followed by a special dessert.
Preheat oven to 450° F.
In a 4 to 5 quart saucepan, heat butter and oil over low heat, add shallots and sauté very, very slowly until golden. Add wine and thyme and cook over high heat until liquid is reduced by half. Add chicken stock, bring to boil, then reduce heat. Cover and simmer for 45 minutes. Taste for seasoning, adding pepper to taste and additional thyme if needed.
Pour hot soup into a large oven-proof casserole or soup tureen. Place toasted bread on top of soup. Sprinkle Swiss cheese, then Parmesan cheese over top.
Place soup tureen in oven and bake for 10 minutes, until cheese is melted and golden brown.
Serves 4
Preheat oven to 450° F.
In a 4 to 5 quart saucepan, heat butter and oil over low heat, add shallots and sauté very, very slowly until golden. Add wine and thyme and cook over high heat until liquid is reduced by half. Add chicken stock, bring to boil, then reduce heat. Cover and simmer for 45 minutes. Taste for seasoning, adding pepper to taste and additional thyme if needed.
Pour hot soup into a large oven-proof casserole or soup tureen. Place toasted bread on top of soup. Sprinkle Swiss cheese, then Parmesan cheese over top.
Place soup tureen in oven and bake for 10 minutes, until cheese is melted and golden brown.
Serves 4
