French Onion Soup Gratinée

Recipe View 35 mins In a large, heavy-bottomed pot or Dutch oven, melt butter over medium-high heat. Add red onions, sweet onions, and salt. Cook, stirring frequently, until onions are deeply caramelized, softened, and almost syrupy in consistency, about 35 minutes.

Recipe View 20 mins Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Create a bouquet garni by bundling parsley, thyme, and bay leaf together with kitchen twine; add to the pot. Bring to a simmer over medium heat and cook for 20 minutes, stirring occasionally. Remove and discard the herb bundle. Reduce heat to low; stir in balsamic vinegar and season with salt and pepper to taste. Cover soup and keep warm over low heat while you prepare the toast.

Recipe View 2 mins Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Arrange bread slices on a baking sheet and broil, turning once, until golden brown and well-toasted on both sides, about 3 minutes. Remove from heat; leave the broiler on.

Recipe View 3 mins Place 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about 2/3 full with the hot soup. Top each bowl with 1 slice of toasted bread, followed by 2 slices of Gruyère cheese, and then sprinkle 1/4 of the Asiago cheese evenly over the top. Finish with a pinch of paprika over each portion.

Recipe View 5 mins Place the baking sheet with the soup crocks under the hot broiler until the cheese is melted, bubbly, and golden brown, about 5 minutes. The cheese should cascade over the sides of the crock, forming a beautifully melted, crusty seal.

Recipe View Serve immediately and enjoy the symphony of flavors and textures!