Onion Soup au Gratin
Makes 4 servings.
- 1 loaf of your favorite rustic bread
- 3 large onions, thinly sliced
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 tsp. dried thyme
- 3/4 cup dry white wine
- 1 vegetable bouillon cube
- White wine vinegar, to taste
- 5 oz. Landana® cheese, grated
- Salt and pepper, to taste
Preheat oven to 350˚F.
Slice the bread about one inch thick and lay on a baking sheet. Toast in oven for 15 minutes until golden brown and crispy. Set aside.
Heat the oil in a large pan, add the butter and onion. Mix the onion well with the oil, cover and cook on low to medium heat until they are deep golden brown; stirring occasionally. Add the thyme and wine, reduce by half. Add the bouillon cube, bring everything to a boil onc emore and let the soup simmer for 20 - 25 minutes. Add the salt and pepper. If the soup is too sweet, add a few drops of white wine vinegar.
Sprinkle the toast with the grated cheese. Place until a broiler until cheese is melted.
To serve, ladle the soup into four bowl and lay a piece of toast with cheese on top.