Onion Soup
Pairs well with Starr Hill Winery\’s Niagra
Ingredients:
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1, 48 oz. chicken broth
1, 14 oz. beef broth
1/2 cup Starr Hill Winery\’s Niagra
1 tablespoon Worchestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon of basalmic vinegar
salt and pepper to taste
4 thick slices of French or Italian read
8 slices of Gruyere cheese at room temperature
1/2 cup shredded Asiago cheese
Directions:
Melt butter in large pot over medium high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes stirring frequently until onions are carmelized and almost syrup-like.
Mix chicken broth, beef broth, red wine and Worchestershire sauce into pot. Bundle the parsley, thyme and bay leaf with twine and place inpot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herbs. Reduce the heat to low. Mix in Basalmic vinegar and cover. Keep warm until you prepare your bread.
Broil bread slices 3 minutes or until lightly brown.
Fill soup into oven safe bowls or crocks and place ona rimmed baking sheet. Fill 2/3 full and top each with one slice of the toasted bread. Top bread with cheeses. Broil 5 mnutes or until bubbly and golden.