French Onion Soup

This soup is so flavorful. I altered the original recipe (below) for casserole club by using all beef broth (from beef bouillon) and a splash of balsamic vinaigrette to the end product. Some reviewers mentioned that it took longer to caramelize the onions, but I found it was pretty accurate. Just be sure to have the onions nice and brown before continuing to the next step. Enjoy!

Ingredients
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves sliced
1/2 cup dry white wine
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan

Directions
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Directions for Casserole Club
Defrost and either cook in cc dish or ladle into broilerproof bowls. Add toast and cheeses and broil until cheeses are melted.

Bon Appétit, May 1991 by Eleanor Moscatel: Sixth Arrondissement, Paris 1998-09-17 00:00:00.0