French Onion-Shallot Soup Recipe
The long, slow cooking of the onions and shallots gives this soup its rich flavor and color. Gruyère cheese gives it a rich, nutty and buttery flavor.
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Cooking tools:
- Chef's knife
- Cutting board
- Dutch oven
- Wooden spoon
- Measuring spoon
- Grater
- Baking sheet
- Oven
- Ladle
- Mixing bowl
- Bread knife
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5 medium onions, thinly sliced (about 4 cups)
- 1 1/2 cups thinly sliced shallots
- 1/2 cup red wine
- 5 cups Progresso™ beef-flavored broth (from two 32-oz cartons)
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon herbes de Provence
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 dried bay leaf
- 4 slices (3/4 to 1 inch thick) French bread, toasted
- 4 slices Gruyère or Swiss cheese
- 1/4 cup shredded Parmesan cheese (1 oz)
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