Prep: 10 minutes
Cook/Bake: 1 hour 10 minutes • Serves: 6
1 large red onion, cut in half and thinly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter
1 bay leaf
1 tablespoon granulated sugar
1/4teaspoon dried thyme
3 cans (14.5 ounces each) beef broth
1/4cup cognac or brandy
1/2teaspoon ground black pepper
1 teaspoon Dijon mustard
1/2teaspoon kosher salt
1/2French baguette, cut into twelve 1/2-inch-thick slices
6 slices Swiss cheese
6 teaspoons grated Parmesan cheese
1.Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard and salt. Discard bay leaf.
2.Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
3.Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown.
Approximate nutritional values per serving:
450 Calories, 25g Fat (11g Saturated), 48mg Cholesterol,
1456mg Sodium, 30g Carbohydrates, 2g Fiber, 21g Protein
You can substitute apple juice for the cognac or brandy.