Cooking Instructions
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Step 1
Cut up the Sourdough Bread (4 slice) and toast them in the oven until they're very crispy, brown and hard (they will soften up in the soup!)
Step 2
Slice the Onion (6).
Step 3
Slice the Garlic (6 clove).
Step 4
Melt Butter (4 tablespoon) in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes.
Step 5
Add Dry White Wine (1/4 cup) and simmer until reduced to glaze, about 3 minutes. Stir in Low-Sodium Chicken Broth (3 cup), Beef Broth (3 cup) and Dijon Mustard (1 teaspoon). Simmer 20 minutes, then season to taste with Salt and Pepper (to taste).
Step 6
Ladle soup into broilerproof bowls. Top each with slice of bread, Swiss Cheese (1 cup) and Grated Parmesan Cheese (1/2 cup). Broil in the oven until cheeses melt and bubble. Serve and enjoy!
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