1. In a heavy bottom pot melt oil and butter over high heat add the brown sugar and the onions from the vadillas to the red onions lower heat to medium. Cook slowly stirring occasionally until caramelization begins at which point the onions are cooked until melting the sugars in the onions, thus causing browning. About 30 minutes. 2. Add the shallots and garlic cooking for 5 more minutes. If you have time go 30 minutes more of cooking to bring out the complex flavors of the onions sugars. 3. Sprinkle the flour over the caramelized onions and stir in completely. 4. Add thyme, bay leaf, rosemary, salt and pepper. 5. Deglaze with sherry and champagne. 6. Add broth and simmer 20 minutes. 7. Remove bay leaf. 8. Place the soup crocks or ramekin on a shallow baking pan. Soup evenly into ramekins. Place bread lightly on top and place cheese on bread. 9. On the baking pan right along side the ramekins but not touching sprinkle the parmesan cheese in 6 piles. 10. Broiled in a ramekin until gruyere is melted and bubbly. Keep an eye on it! The cheese on the soup may be done before the parmesan crisps are. So remove the soup while the crisp brown. 11. They will be golden and soft when done. Remove gently to a dish and they will crisp up before you know it! Serve along side the soup which is garnished with chives and scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
