à la TT
French Onion Soup
![Gruyère [intense] Cheese](https://static.wixstatic.com/media/a57cf0_ac28029c996ba438aa36593563c231f1.png/v1/fill/w_229,h_189,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/a57cf0_ac28029c996ba438aa36593563c231f1.png)
Cook Time: 30-40 min | Serves: 4
​Ingredients
1 1/2 tblsp Olive Oil
1 1/2 tblsp [Sweet Cream, unsalted] Butter
1 large Sweet [or Spanish] onion, thinly sliced
8 Pearl [White] Onions
6 cups [reduced-sodium] Beef Broth
1 lb [or more] Gruyère [intense] or Comté Cheese,
cut into long slices/divided into 4-portion
4-8 slices [French] Baguette, about 1/2 inch thick, lightly toasted
1 1/2 tblsp light-Brown Sugar
2/3 cup Red Wine
1 tsp Dried Chives [or Thyme] + 1 Bay Leaf [one of these can be skipped if not avail at hands]
1/2 tsp Sea Salt [or Kosher Salt]
1/4 tsp freshly Ground Black Pepper
1-2 Parmesan rinds [.5 lb]
​How-to
Preheat oven to 410 degrees F, bake or broiler.
A/ Melt Butter + Oil together in a medium stock pot. Add Onions + Sugar; stir/cook 10 min, until onions are golden brown. Add Sea Salt + Black Pepper + Pearl Onions, stir all to coat. Cook 1 min. Add Red Wine, stir/cook so liquid is absorbed, 2-3 min. Add beef Broth + Parmesan rind and bring mixture to a boil. Reduce heat to medium, partially cover - cook 15-20 min. Discard any waxy coating Parmesan rinds [tastes best if prep this mixture at least 1/2 day in advance; if keeps refrigerated, bring to a boil before follow step B below].
B/ Ladle soup into 4 oven-proof bowls. Place bowls on a tray/baking sheet. Place bread into each bowl, then top bread with Gruyere cheese pieces. Bake/Broil 2-3 min, until cheese is golden and bubbly.
May be served w/ additional [toasted] bread slices, if you wish.
*based on classic onion soup
