In a large pot melt the butter and combine with the olive oil over medium heat. Add in the onions and cook for 45 minutes, stirring occasionally. Continue to cook until the onions are soft and tender. Deglaze the pan with the red wine to break up any brown bits on the bottom of the pan. Season with salt and pepper. Pour in the beef broth along with the thyme sprigs and bay leaf and simmer for 20 more minutes.
While the soup is simmering, cut the baguette into 8 - ½ inch (13mm) slices (you will have leftover bread). Toast the bread slices under the broiler until slightly golden on both sides. Set aside to cool.
Ladle the soup into bowls and top with two slices of bread to cover top of the soup. Cover the top with a slice of havarti cheese and top with ½ cup (50g) of shredded Gruyere. Place under a broiler until cheese is melted and bubbly.
Bon appetit!
In a large pot melt the butter and combine with the olive oil over medium heat. Add in the onions and cook for 45 minutes, stirring occasionally. Continue to cook until the onions are soft and tender. Deglaze the pan with the red wine to break up any brown bits on the bottom of the pan. Season with salt and pepper. Pour in the beef broth along with the thyme sprigs and bay leaf and simmer for 20 more minutes.
While the soup is simmering, cut the baguette into 8 - ½ inch (13mm) slices (you will have leftover bread). Toast the bread slices under the broiler until slightly golden on both sides. Set aside to cool.
Ladle the soup into bowls and top with two slices of bread to cover top of the soup. Cover the top with a slice of havarti cheese and top with ½ cup (50g) of shredded Gruyere. Place under a broiler until cheese is melted and bubbly.
Bon appetit!
