Serves: 6
Total Calories: 156

3 tablespoons olive oil
3 tablespoons unsalted butter
4 medium onions sliced
2 cloves garlic minced
2 sprigs fresh lemon thyme or a pinch of dried
1/2 cup dry red wine
1/4 cup sherry vinegar
1/4 cup just melted sugar
4 cups veal stock
salt and pepper to taste
6 toasted brioche slices
2 to 3 cups grated gruyére cheese

In a large, heavy stockpot, heat oil and butter over medium heat. Add onions and cook until soft and golden brown. Stir in the garlic and thyme and cook until flavors blend, about 3–4 minutes. Stir in the wine, vinegar, and melted sugar and cook for 5 minutes. Add the stock, bring to a boil, and season with salt and pepper. Lower heat and simmer 2–3 hours.

In six ovenproof bowls, place a slice of brioche, ladle soup over top and sprinkle with cheese. Place under the broiler until the cheese melts and begins to brown. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 156
Calories from Fat: 110

More Recipes from the Taste of Broadway Cookbook:
Gazpacho with Shrimp
Pasta e Fagioli
French Onion Soup
Sopa de Ajo
Chunky Potato Leek Soup
Boeuf Bourguignon
Bean and Tubetti Soup
Senegalese Soup
Zuppa de Broccoli
Russian Borscht
Traditional Chicken Noodle Soup
Garden Vegetable Soup