Caramelized Onion Soup

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
1/2 pound red onions, thinly sliced (about 3 cups)
1/2 cup thinly sliced shallots
2/3 cup dry red wine
4 cups vegetable stock
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
Thin slices of bread
Extra-virgin olive oil
Swiss cheese

Melt the butter with the oil in a Dutch oven over medium heat.  Add the onions and stir well to coat.  Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes.  Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes.  Don't let the onions burn or they will become bitter.

Add the shallots; cook, stirring constantly, for about 2 minutes.  Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes.  Add the vegetable stock and thyme; bring to a boil.  Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes.  Stir in mustard.  Season to taste with salt and pepper.

Brush the slices of bread with olive oil, and toast under the broiler until just browned.  Add cheese and broil until melted and golden brown.

Serves 4.


From A Beautiful Bowl of Soup by Paulette Mitchell