A Texas Onion Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 medium onion, sliced 1/2-inch thick (texas 1015)
• 1 medium red onion, sliced 1/2-inch thick
• 1 1/2 tablespoons roasted garlic, finely minced
• 3 tablespoons peanut oil
• 32 ounces mushroom stock
• 1/3 cup chardonnay wine
• 1 teaspoon worcestershire sauce
• 1 1/2 tablespoons kitchen bouquet
• 1/2 teaspoon pepper, finely ground
• 1/2 teaspoon black pepper, coursely ground
• 1/4 teaspoon chipotle pepper, finely ground
• 2 tablespoons balsamic vinegar
• 8 slices garlic toast, crispy
• 8 tablespoons parmesan cheese, grated
• 4 slices swiss cheese

Recipe

• 1 heat oven to 375.
• 2 heat oil over medium heat, add onions, garlic and saute until soft. adding peppers along the way. about 10 minutes.
• 3 stir in worcestershire, balsamic vinegar and kitchen bouquet, mix well.
• 4 heat to medium high and deglaze with chardonnay. saute about 10-15 minutes and reduce by one third.
• 5 add broth. saute about 10-15 minutes and reduce by one third.
• 6 while reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.
• 7 next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.
• 8 place in oven and bake for 3-5 minutes, or set to broil and finish.
• 9 remove and spoon in a small amount of soup on top and serve.