Atlantis Red Onion Soup
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- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- 2 pounds red onions, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup balsamic vinegar
- 1/4 cup flour
- 4 cups beef broth
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Long French baguette bread
- 2 large cloves peeled garlic
- Salt and ground black pepper
- 1/4 cup cream, optional
- 2 cups grated French Gruyere or Italian Parmesan cheese
- In a 12-inch casserole or saucepan, heat the oil and butter.
- When the oil and butter are hot, add the garlic and onions, and stir fry
for a minute. Cover and simmer over low heat for 15 minutes, stirring to make
sure the onions don't burn.
- Add the wine and vinegar and cook for a minute to evaporate some of the
- Add the flour and stir for a minute.
- Add the beef and chicken broth, thyme and bay leaf, and over medium heat,
bring to a boil. Whisk, cover and simmer, over low heat for 30 minutes.
- Heat the oven to 350 degrees F.
- Cut the French bread on the diagonal into 16 (3/4-inch) thick slices. Toast
them in the oven for 20 minutes, turning them once, or until dried out. When
dried out, rub each side of the bread slices with garlic.
- Discard the bay leaf. Season soup with salt and pepper. Stir in the cream
if used and remove the soup from the heat.
- Scatter some grated cheese on one side of the toasted bread and broil until
cheese is golden.
- Garnish each portion with two cheese-covered bread rounds.
Yield: 8 servings
Source: Executive Chef Michael Cloutier of Atlantis, Paradise Island, Bahamas
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