French Onion

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• 1 Tablespoon peanut oil
• 1 Tablespoon unsalted butter
• 3 large Spanish onions, halved and thinly sliced
• 3 large red onions, halved and thinly sliced
• 1 Tablespoon sugar
• 2 teaspoons dried thyme leaves
• 2 bay leaves
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 cup Tawny Port
• 8 cups Basic Vegetable Stock
• 1 (3-inch) piece Parmesan cheese rind
• ¼ cup grated Parmesan cheese
• 1 Tablespoon balsamic vinegar
• 1 teaspoon minced fresh garlic
• 1 sourdough baguette, cut crosswise into 1-inch rounds and lightly toasted
• 2 cups grated Gruyere cheese
  

1. Preheat the oven to 400 degrees.
2. Combine the oil, butter, onions, and sugar in a large roasting pan. Place in the oven and roast for 1 hour, stirring every 15 minutes, until the onions are tender and golden brown.
3. Transfer the onions to a large stockpot over medium heat.
4. Add the thyme, bay leaves, salt, and pepper and stir to coat the onions.
5. Add the port and simmer until the liquid is absorbed.
6. Add the stock and Parmesan rind and bring the mixture to a boil.
7. Reduce heat, partially cover, and simmer 30 minutes.
8. Stir in the grated Parmesan, balsamic vinegar, and garlic.
9. Preheat the broiler.
10. Remove the bay leaves and ladle the soup into bowls.
11. Top each bowl with a sourdough round.
12. Top with the grated Gruyere cheese and place under the broiler. Broil until the cheese is golden and bubbly, about 3 minutes.

These recipes are excerpted from The Daily Soup Cookbook, by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Spiegel with Robin Vitetta-Miller, Hyperion, 1999.