Onion Soup with Bell Peppers Rouille | RICARDO

Ingredients

• 2 large white onions, cut into 1/4-inch (1/2-cm) thick slices
• 1 large Vidalia sweet onion, cut into 1/4-inch (1/2-cm) thick slices (see note)
• 3 tablespoons (45 ml) butter
• 5 cups (1.25 litres) chicken broth
• Salt and pepper
• 1/2 red pepper, seeded and finely chopped
• 1 tablespoon (15 ml) store-bought sundried tomato pesto
• 1 clove garlic, finely chopped
• 1 egg yolk
• 1/2 cup (125 ml) vegetable oil
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• 4 long toasted baguette slices