Triple Onion Soup With Triple Cheese Toast

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 softball sized yellow onions, sliced
• 2 shallots, thinly sliced
• 2 leeks, trimmed, cut into half-moons then washed and drained
• 2 tablespoons fresh thyme, chopped
• salt and pepper
• 1 cup wine
• 6 cups beef broth (about 3 cans)
• 2 loaves crusty bread (8 inches thick pieces)
• 1 cup gruyere cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup smoked gouda cheese, shredded

Recipe

• 1 heat a medium soup pot over medium heat. add the olive oil and butter. slice and drop the onions, shallots and leeks into the pot as you work.
• 2 add the thyme, salt and pepper to taste. cook for 20 minutes or until the yellow onions are soft and lightly golden all over.
• 3 add the wine and cook for 1 minute, then add the stock and bring to a boil. reduce heat to low.
• 4 meanwhile, preheat the broiler.
• 5 toast the bread under the broiler on each side. mix the grated cheeses and cover the bread with the cheese.
• 6 return the bread to the broiler and melt the cheese. serve shallow bowls of soup with the cheese floaters and a second piece of cheese toast alongside for the second half of the bowl.