INGREDIENTS
3 large onions, thinly sliced
4 cloves garlic, minced
4 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
3/4 c Caramelized Onion Jam
5 c your favorite stock (beef, chicken, or vegetable)
1/2 tsp salt
1/2 tsp freshly ground pepper
1 loaf French bread, cut into 1-inch slices, toasted
4-6 oz Gruyere and Provolone cheese, grated
4 cloves garlic, minced
4 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
3/4 c Caramelized Onion Jam
5 c your favorite stock (beef, chicken, or vegetable)
1/2 tsp salt
1/2 tsp freshly ground pepper
1 loaf French bread, cut into 1-inch slices, toasted
4-6 oz Gruyere and Provolone cheese, grated
INSTRUCTIONS
- Over medium heat, warm oil in a large pot or Dutch oven
- Add garlic and sauté until edges are slightly browned
- Add onions and cook for 15 minutes, stirring occasionally, until translucent and slightly browned
- Reduce heat to low and continue to cook for 30–40 minutes until onions are a deep, golden brown. Stir occasionally to keep the onions from sticking to the bottom of the pot.
- Add onion jam, broth and salt and pepper. Bring to a boil.
- Reduce heat to low and simmer for 20–25 minutes
- Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated cheese.
- Broil 2–3 minutes until cheese is bubbly and browned
