Delicious and easy to make French Onion Soup recipe
Cut the onions evenly into 1/4-inch slices.
Melt butter in large pot over medium-high heat. Add sliced onions and ½ teaspoon salt, stirring to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and browning, approximately 30 to 35 minutes.
Stir in chicken and beef broths, wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits; bring to simmer.Simmer, stirring occasionally for 30 minutes.
Remove herbs and discard. Stir in balsamic vinegar and adjust seasonings with salt and pepper to taste.
Preheat oven to 400˚F. Arrange the baguette slices in single layer on baking sheet and bake until the bread crisp and golden for about 10 minutes, take care that they do not burn. Set aside.
When ready to serve the onion soup, adjust oven rack to upper middle position and increase oven to broil. (500˚F)
Set heat proof bowls on baking sheet and fill each with about 1 ½ cups soup. Top each bowl with two (2) toasted baguette slices and divide Swiss cheese slices, laying them in a single layer on top of the bread.
Sprinkle each with Asiago cheese. Place the bowls into the oven, about 5 to 6 inches from the broiler and let broil until cheese is brown and bubbly, about 10 minutes.