The warmth of the soup makes the insides warm and "comfy" so that deep down cold, that I always seem to have in winter, is gone at least for a little while.
I also like that this one is not loaded with heavy creams so that you can have a nice french baguette with melted cheese or butter without feeling too guilty about it. Now there is nothing wrong with those creamy soups, I love those too, but some times you just need something lighter. This one definitely fits the bill.
- 4–6 small or medium onions, peeled
- 1 stick unsalted butter
- 1 cup dry red wine
- 2 garlic cloves, chopped using Chop ’N Prep
- 1 tbsp. Worcestershire sauce
- 1 tsp. coarse kosher salt
- ½ tsp. black pepper
- 4 cups low-sodium beef broth
- 4 cups low-sodium chicken broth
- 1 baguette, cut into 8 slices
- 1/3 cup shredded Swiss cheese
- Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
- Using food guider, slice onions.
- In 6-Qt. pot over medium heat, melt butter.
- Add onions to pot, stirring occasionally until softened and beginning to brown, 15–20 minutes.
- Once onions are browned and softened, add wine and garlic. Stir, scraping along the bottom of the pot to pick up any browned onion bits that have collected there.
- Add beef and chicken broth to pot.
- Bring to a boil, reduce heat and simmer 20–30 minutes.
- To create crostini while soup simmers, preheat oven to 400° F.
- Bake baguette slices 5 minutes. Flip, add cheese and bake 5 minutes more, until cheese has melted.
Serve soup topped with crostini.
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