About this recipe:About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
55 g butter
6 g salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
120 ml red wine
15 ml Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
15 ml balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
55 g shredded Asiago or mozzarella cheese, room temperature
Melt butter in a large pot over medium-high heat. Stir in salt and both onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and add. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low and add the vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven grill. Arrange bread slices on a baking tray and grill on both sides for 3 minutes or until bread is nicely toasted. Remove from heat but do not turn off grill.
Arrange 4 large oven-proof bowls in a shallow baking tray. Fill each bowl 2/3 full with hot soup and top each with 1 slice toasted bread, 2 slices gruyere cheese and 1/4 of the asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Grill 5 minutes or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the dishes and form a beautifully melted crusty seal. Serve immediately.