1. In a large saucepan or soup pot, caramelize half the onions at medium/low heat (1 of each color) along with the green onion and the garlic in the butter or olive oil, stirring often, until mix is a dark gold color (about 20 minutes). 2. Deglaze with La Fin du Mondse, while scraping bottom of pan. Reduce to half. 3. Add broth, port wine, red wine, thyme, celery seeds, bay leaf and remainder of chopped onions. 4. Preheat over to 450 degrees F. 5. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for about 25 minutes. 6. Pour soup into 6 oven proof bowls. Add a slice of bread over each one and cover with 1/3 cup swiss cheese and 1/6 cup of Parmigiano Reggiano. 7. Place the blows on a cooking tray and bake until brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
