by Chef Ryan Murray, La Caille
- 1 Large Yellow Onion
- 1 Large Red Onion
- 1.5 Tablespoons Chopped Garlic
- 2 Tablespoon Butter
- .5oz Red Wine or Cooking Burgundy
- 40-50oz Beef stock
- 1 teaspoon Balsamic Vinegar
- 2 Teaspoon Honey
- 1 Teaspoon Rosemary
- 1 Teaspoon Thyme
- 1 French baguette
- 10 slices Gruyere cheese
- 2.5 Cups Shredded White Cheddar
Prep
Slice red and yellow onions, in a heavy bottom pot melt butter on medium heat, then add the onions, salt, and pepper, cook on low until the onions get soft and turn brown this should take about 15 minutes, add the garlic, and the herbs. Add the red wine, honey, and balsamic, and reduce until almost all of the liquid is gone at this point the pot needs to be watched very close all of the sugars will burn very quickly, add the beef stock and reduce by 1/4.
To finish
Make 10 slices of bread from the baguette and butter and toast or grill in a pan. Put hot soup in a bowl flout one Pease of toast in each bowl top with cheese and place under the broiler in the oven add cook until cheese is melted and brown.
