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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter |
2 white onions, halved and sliced |
1 red onion, halved and sliced |
5 shallots, sliced |
1/2 bunch fresh thyme sprigs |
1/2 teaspoon caraway seeds |
6 cups chicken stock or broth |
2 cups veal or beef broth |
1 teaspoon salt |
1 teaspoon coarsely ground black pepper |
1 (12-ounce) loaf french bread, sliced and toasted |
1/2 cup (2 ounces) shredded gruyère cheese |
4 green onions, sliced |
1/4 cup chopped fresh chives |
Directions:
1. Melt butter in a large (6-quart) soup pot over medium-high heat; add onions and shallots. Cook, stirring frequently, 30 to 35 minutes or until onions are softened and a deep golden brown.
2. Tie thyme in a bundle with kitchen string, and add to onion mixture. Stir in caraway seeds, chicken stock, and veal broth. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove thyme; stir in salt and pepper.
3. Ladle soup into oven-safe bowls. Top with French bread slices, and sprinkle with cheese. Place bowls on a baking sheet; broil 2 minutes or until cheese melts and bubbles. Sprinkle each serving evenly with green onions and chives.
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