Cooking Instructions
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Step 1
Cut up the
Sourdough Bread (4 slices)
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
Onions (6)
.
Step 3
Slice the
Garlic (6 cloves)
.
Step 4
Melt
Butter (1/4 cup)
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 cups)
,
Beef Broth (3 cups)
, and
Dijon Mustard (1 tsp)
. Simmer for 20 minutes, then season with
Salt (to taste)
and
Ground Black 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!
