We love this soup from fall to spring, especially after a long run!
3 tablespoons butter
3 onions (about 3 pounds), sliced
3 garlic cloves, sliced
1/2 cup dry white wine
3 1/2 cups chicken broth
1/2 teaspoon dijon mustard
1 tsp balsamic vinegar
1-2 bay leaves
4-6 baguette slices, toasted
1/2 cup grated emmental cheese
1/2 cup grated suisse cheese
1/4 cup grated parmesan to garnish
Melt butter in heavy large saucepan over medium heat. Add onions and sauté until very tender and brown, beginning to carmelize – about 45 minutes. Add garlic and sauté for another 2-3 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, balsamic vinegar and mustard and add a bay leaf. Simmer 20 minutes. Remove bay leaf and season to taste with salt and pepper.
Preheat broiler. Ladle onions and broth into ovenproof bowls. Top each with 1-2 slices of toast and mound on emmental and suisse cheeses, then top with parmesan. Broil until cheeses melt and bubble. ENJOY!