I love how this simple dish scents the whole house when cooking. Sometimes I add 2 tbs. of Port or Sherry as a special treat. Note: You will need some cheese cloth or a large tea ball strainer to make this recipe.
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 3 lbs red onions, peeled and very, very thinly sliced
- 4 cups low sodium chicken broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 sprigs fresh parsley
- 3 garlic cloves, peeled and smashed
- cheese cloth, a six inch square of
- 1 bay leaf
- salt and pepper
- 1 loaf of a good hearty bread, sliced
- grated parmesan cheese or romano cheese
- Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
- Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
- Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
- Add the herb and garlic mixture and bay leaf to the cooked onions.
- Pour the stock over the onions and herbs.
- Season to taste with salt and pepper.
- Cover and simmer for 45 minutes.
- Discard the herbs and bay leaf.
- Line either a large serving bowl or individual bowls with slices of bread.
- Spoon on the soup. Sprinkle with the cheese.