Roasted Four Onion Soup With Gruyère Croûtes

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 leeks, parts only, well cleaned, but in half lengthwise, then cut into 1-inch pieces
• 2 large onions, preferable vidalia, thinly sliced
• 2 large red onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• salt and pepper
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 2 cups dry red wine
• 8 cups low sodium beef broth
• 1/2 cup finely chopped fresh parsley
• baguette
• 1 cup brated gruyere cheese

Recipe

• 1 preheat oven to 450°.
• 2 in a large roasting pan, toss leeks, onions, red onions, garlic, oil, salt, pepper, and thyme until well mixed. place on middle rack and roast for 30 minutes.
• 3 remove from onven and transfer to a large pot. use 1/2 cu broth to scrape up any bits clinging to bottom of roasting pan. add this and remaining broth to pot with onions.
• 4 simmer soup, partially covered, for 30 minutes. taste for seasoning.
• 5 meanwhile, preheat broiler. place baguette slices on a baking sheet. broil 1 minutes or until just barely toasted. remove and flip slices over. sprinkle 1 tbsp cheese on top of each slice and broil another 1-2 minutes or until cheese is melted and bubbling. remove from oven and keep in a cool, dry place until ready to serve.
• 6 serve hot, each bowl topped with 1 or 2 croûtes and a sprinkling of parsley.